Tablespoons yuzu juice (may substitute with lemon juice)
Tablespoons white sesame seeds
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.
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.
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)