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
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
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. |
There are other ways of preparing monkfish liver now getting popular in famous restaurants.
http://www.esquire.com/print-this/monkfish1007?page=all
No comments:
Post a Comment