YIELD: 12 servings 3 to 4 lbs. cod filet, 4 to 5 oz. each corn starch, as needed For the Gremolata: 4 oz. scallions, chopped 2 oz. jalapenos, red and green 2 oz. garlic, sliced 2 oz. ginger, julienned 1 oz. cilantro leaves, fresh 1 Tbsp. kosher salt or sea salt 1 Tbsp. ground pepper mix (black, green, red and Szechwan) To assemble the sandwiches: 12 sesame buns, toasted 12 Tbsps. prepared lime ponzu sauce red vinegar (available at Asian markets) to drizzle 2 slices of each ...
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