Tis the season for beautiful fatty monkfish livers from Massachusetts.
To prepare:
peel the thin skin from the livers.
Using a sharp paring knife, trim away any blood or veins
Soak in ice water overnight or for at least two hours - change water regularly. This helps remove any traces of blood and provides a cleaner flavor.
Dry thoroughly and place in a resealable bag with a splash of sake for 10 minutes.
Remove and wrap in cheesecloth and place in a steamer with ginger and scallions.
Steam for 45 minutes then let cool in fridge.
Remove cheesecloth then slice and service with shredded daikon. Should be cold, but not fridge cold.
Enjoy!!