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.