Ingredients
10 ounces boneless, skinless halibut or salmon fillet
1 tablespoon yuzu juice
1 tablespoon soy sauce
1/2 teaspoon minced garlic
1 scallion, cut into 32 two-inch-long strips
1 two-inch piece of ginger, cut into 1/8-inch strips
1 teaspoon toasted sesame seeds
1 tablespoon olive oil
1 teaspoon toasted sesame oil
Preparation
Using a very sharp knife, slice halibut as thinly as possible into thirty-two slices. Arrange sixteen slices on each of two plates to form a pinwheel shape.
Combine the yuzu juice, soy sauce, and garlic in a small bowl.
Place one scallion strip and one ginger strip on each slice of the fish, and sprinkle the sesame seeds over the top. In a small saucepan, heat the olive oil and sesame oil over medium heat until smoking hot. Drizzle 2 teaspoons of hot oil over each plate, and serve immediately.
