Friday, March 11, 2011

Sushifaq.com - The Sushi FAQ - Steamed Ankimo (MONKFISH LIVER) recipe

Sushifaq.com - The Sushi FAQ - Steamed Ankimo (Monkfish liver) recipe
Tonight, being seafood night, I included this dish which I have ordered before but thought I'd make it at home.

Following the recipe above, I successfully made it.

(1)  BELOW IS THE MONKFISH LIVER I BOUGHT FROM A JAPANESE GROCERY STORE



(2)  AFTER I MARINATED THE MONKFISH LIVER IN SAKE, I WRAPPED IT TIGHT IN CHEESECLOTH AND STEAMED IT FOR 45 minutes
(3)  UNWRAP THE STEAMED MONKFISH LIVER WHEN COOL AT ROOM TEMPERATURE AND SLICE.

I like it served with ponzu (Japanese citrus lemon) and soy sauce dip.
There are other ways of preparing monkfish liver now getting popular in famous restaurants.
http://www.esquire.com/print-this/monkfish1007?page=all

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