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Monkfish Liver with Yuzu Kosho Ponzu

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Prep Time:10 minutes
Total Time:10 minutes
Servings: 2

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.