For the crispy poached eggs: Fill a high-sided pan or shallow pot two-thirds full with water. Bring to a simmer over medium-low heat. Add the vinegar and salt. Crack one of the eggs into a small ramekin and carefully slide it into the simmering water. Repeat with a second egg. Using a slotted spoon, carefully gather the white of each egg around the yolk. Poach the eggs until the whites are cooked but the yolks are still running, 3 to 5 minutes. Remove to a plate lined with a paper towel. Let cool to room temperature.
Fill a medium high-sided pan or pot with enough oil so that it comes about 2 inches up the side of the pan. Place over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Crack the third egg into a shallow bowl and whisk. On a plate, combine the flour and garam masala and blend together with a fork. Place the panko breadcrumbs in a shallow bowl or plate. Carefully dredge the poached eggs in the flour mixture, making sure they get completely coated; carefully shake off any excess. Dip into the whisked egg, making sure to completely coat; carefully shake off any excess. Place into the panko and gently roll them around so they get completely coated in the panko.
Fry the breaded eggs in the oil until lightly brown and crispy, about 1 minute per side. You don't want to fry them too long or the yolks will overcook and not be runny. Remove to a plate lined with a paper towel.
For the sauteed mushrooms, corn and edamame: Place a small pot over medium heat. Add the butter and cook until melted. Once melted, the butter will foam up a bit, and then subside. Browned bits will begin to appear on the bottom of the pan. The butter will omit a nutty aroma. (This should take 3 to 5 minutes total.) Immediately remove from the heat and pour off the clarified butter into a medium skillet, leaving the small brown bits behind; you can discard the brown bits.
Heat the skillet with the brown butter over medium heat. Add the mushrooms, mustard seeds and curry leaves and cook until the mushrooms are browned, 5 to 6 minutes. Season with salt and pepper. Remove 2 of the curry leaves and set aside as garnish.
While the mushrooms are cooking, in a large skillet, heat the olive oil over medium heat. Add the edamame, cumin seeds, corn and rosemary sprigs. Stir and saute until the corn and edamame are slightly tender and heated through, about 5 minutes. Season with salt and pepper.
For the sablefish: Sprinkle the garam masala and some salt onto a small plate and mix to combine. Press one side of the fish fillets into the garam masala mixture.
Heat the oil in a cast-iron or nonstick skillet over medium-high heat. Carefully lay the fish in the pan seasoned-side down. Cook until crispy, 3 to 4 minutes. Carefully flip and cook until brown and crispy, another 3 to 4 minutes. Remove to a plate.
To plate: Spoon the corn and edamame onto the center of 2 plates. Top with the sauteed mushrooms. Place the fish on top of the mushrooms. Top each piece of fish with a crispy poached egg and garnish each with a curry leaf. Serve immediately.
Recipe courtesy of Bal Arneson