Monkfish Liver (Ankimo) - lb


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.  


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