Monkfish liver with yuzu kosho ponzu is a luxurious appetizer that comes together in less than 10 minutes. Canned monkfish liver is a shortcut to a perfectly tender texture that’s ready to serve without any additional cooking time.
What does monkfish liver taste like?
Monkfish liver is often called the “foie gras of the sea” because it has a remarkably rich and buttery texture that melts in your mouth. The flavor is subtly sweet and slightly mineral with a much milder flavor than the smell may suggest.
In Japanese cuisine, monkfish liver (ankimo) is typically marinated in sake then rolled and steamed before serving with ponzu or grated radish as an appetizer. I love pairing a rich ingredient like monkfish liver with something acidic and punchy like yuzu kosho. Yuzu kosho is a Japanese fermented citrus and pepper condiment that contributes bright acidity and a punch from the peppers.
It’s normal for the monkfish liver to have an orange hue due to the monkfish’s diet of shrimp and small fish. These prey animals are often high in carotenoids, a fat soluble pigment that has a red, orange, or yellow hue.
Where can you get monkfish liver?
I love buying tinned monkfish liver because it’s shelf-stable and already cooked to tender perfection. In the US, Lata Shop carries tinned monkfish liver from the small family-owned Galician cannery Porto-Muiños.
Monkfish Liver with Yuzu Kosho Ponzu
Ingredients
- 1 tin monkfish liver
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 tsp yuzu kosho
- 1 tbsp rice vinegar
- 1 scallion
Instructions
- Thinly slice 1 scallion on a steep bias. Submerge the sliced scallions in a bowl of ice water to encourage them to curl.
- In a small bowl, whisk together 1 tbsp soy sauce, 1 tsp mirin, 1 tsp yuzu kosho, and 1 tbsp rice vinegar.
- Set the monkfish liver pieces on a plate and pour the sauce over the monkfish. Shake off the water from the sliced scallions and set on top of the monkfish as garnish.
