Steamed monkfish liver
1 small to medium-sized monkfish liver (about 500 grams) ¼ cup salt
¼ cup sugar 250 millilitres sake
2 green onions sliced in quarters 1 small piece of ginger
- Start by placing the liver in a large container and leave under running cold water for about 15 minutes to remove all the blood. When water is clear, dry the liver well and place on a small tray. Then rub lightly with sugar until well coated. Place in the fridge for one hour. Rinse well and dry, then repeat the same process with the salt and leave in the fridge for another hour. Again, rinse and dry.
- marinate the liver in the sake with the green onion and ginger for 10 minutes and then dry. Cut a large section of foil and place liver on one end. Begin to roll tightly while shaping at the same time. Twist ends tightly and repeat and roll again in foil to get a secure roll.
- Steam for 30 minutes, cool and slice. It can be served with a little soy vinaigrette, some pickled vegetables and some warm toast. Let you imagination be your guide.