Cut the fish fillet into paper-thin slices. Fan out the slices in a
circle over 4 dinner plates. Scatter some of the minced garlic and some
of the ginger and scallion julienne over the fish; sprinkle with the
sesame seeds. Sprinkle on the soy sauce and yuzu juice.
Combine
the olive oil and sesame oil in a nonreactive small saucepan. Set over
moderately high heat and bring almost to a boil (about 200°); the
surface will shimmer. Remove from the heat and immediately pour one-fourth
of the sauce over each serving of fish. The hot oil will sear the fish
as you pour it on. Serve at once.
Wine
Suggestion by wine director David Gordon:
Hirsch Riesling Gaisberg Alte Reben 1998:
an Austrian Riesling with great acidity and lots of flavor (alte reben
means old vines)
