Steamed Monkfish Liver November 30 2016 Posted in


  • 1pc monkfish liver
  • 2 tbsp soy sauce
  • ½ cup sake
  • Ponzu (for garnish)
  • 1-2 scallion, sliced for garnish


Put the liver in a bowl and place it under slowly running cold water for 10 minutes.

Take off as much visible blood vessels as you can do with using a small, sharp knife. This may sound easy but it is difficult because the liver is very soft. Do not try too hard if the liver is getting crumbling.

Place a cleaned liver in a bowl, and add 2 tbs of soy sauce. Toss gently to coat the liver with soy sauce, and leave for 5 minutes.

Rinse the liver with the sake to wash off the soy sauce.

Wrap the liver tightly in aluminum foil, rolling it up into a tube.

Prepare a steamer. When the water is boiling rapidly, place the roll and cover tightly.  Steam over high heat for 5 minutes, then reduce the heat to medium and steam for 12-15 minutes more, depending on the size of the liver.  Let the liver cool, and store in a fridge

When it is chilled and set firm, open the foil and slice into medallions.  Serve it with Ponzu sauce and some garnishing, such as scallion and red pepper.

Serves 4