Swordfish Katsu with Wasabi Acebichado Aioli

Name: Swordfish Katsu with Wasabi Acebichado Aioli
Ingredients: Swordfish:; 8 ounces Swordfish Cutlet*, cut into 2 portions; Kosher salt and cracked pepper; Soy Sauce Marinade:; 1 ½ tablespoons Kikkoman® Less Sodium Soy Sauce; 1 ½ tablespoons Kikkoman® Kotteri Mirin®; 1 ½ tablespoons grated ginger; Panko Coating:; 3 large eggs; ¾ cup Kikkoman® Japanese Style Tempura Batter Mix; ¼ cup corn starch; 2 cups Kikkoman® Panko Japanese Style Toasted Bread Crumbs; Pinch kosher salt; Maldon salt to taste and coarsely ground black pepper to taste; Leche de Tigre:; 100 grams fresh squeezed and strained lime juice; 10 grams raw garlic puree; 5 grams kosher salt; Wasabi Acebichado Aioli:; 2 egg yolks; 1 teaspoon Dijon mustard; 16 ounces avocado oil; 1 whole roasted jalapeño pepper, chopped; 1 whole roasted shishito pepper, chopped; 1 ounce cilantro (blanched); 2 ounces Kikkoman® Wasabi Sauce; To Fry; 16 ounces oil for frying