Ankimo is a Japanese dish made with monkfish liver. The mohkfish liver is regarded as a particular delicacy and is often compared to foie gras. Rich and creamy, but yet at the same time very light and delicate.
ingredients: fresh monk fish liver, salt, sake
ponzu, daikon sprouts or grated daikon root, chive or green onion, sriracha chili sauce.
plastic wrap, string, steamer
Soak in cold salted water 2-3 hours, changing water every 30 minutes
Rinse it with sake
Pat it dry.
Remove any blood vessels
Wrap tightly in plastic or cheesecloth.
Secure both ends with a string.
Poke air holes
Steam for 30 minutes.
Let it cool, then refrigerate for at least 2 hours
Slice ankimo into discs about 1/3 of an inch.
Present on a bed of daikon sprouts with ponzu sauce (not too much, it will overpower the delicate flavor of the ankimo). Finish with sriracha chili sauce and green onion.
Ankimo should be served at cool temperture