INGREDIENTS
2
egg yolks
1 tbsp
lemon juice
2 tsp
rice wine vinegar
1 tsp
dijon mustard
1/2 cup
grapeseed oil
1 serving
sea salt
2 tbsp
ponzu sauce
1 tsp
lime juice
1 tsp
wasabi paste
2 tbsp
sweet pickle relish
24 oz
fish fillets
1 serving
salt and pepper
1/2 cup
wondra flour
2
eggs
1 1/2 cups
panko
3 tbsp
fresh chives
1 tsp
ground ginger
1 tsp
garlic powder
1 serving
canola oil
1 serving
lime wedges