Directions

1. For the wasabi tartar sauce, make a mayo: In a large bowl, whisk the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady stream until emulsified. Season with sea salt to taste. Stir in the ponzu and lime juice. Mix well. Add wasabi and relish to taste.
2. Season the fish liberally on both sides. Place the flour in a medium dish; beat the eggs and a splash of water in a second medium dish; and combine the panko with the chives, ginger, and garlic in a third medium dish. Coat the fish evenly in flour, the egg, then panko.
3. In a large skillet, heat a shallow saucepan over medium to medium high heat. Fry the fish until golden, about 3 minutes on each side. Transfer to a paper towel-lined plate to drain and squeeze a wedge of lime or lemon over the fish.