Japanese Style Ankimo (Monkfish Liver)
Gloucester, Massachusetts is renowned for its fresh seafood, and among the treasures brought in by local fishermen is the delicate monkfish. The liver of this fish, known as Ankimo, is a highly prized Japanese delicacy. Our specific product comes to you from Intershell, where it's already been expertly cleaned and cooked. This special packaging is designed for effortless preparation, allowing you to create a sophisticated dish with just a few simple steps.
Ingredients
- Cooked Monkfish - As much as you wish to serve
- 1 Chopstick – To remove the cooked monkfish from the packaging
- Pureéd Daikon Radish – 6 tablespoons
- Sliced Scallion – To garnish
- Sriracha – 2 tablespoons
- Ponzu Sauce – 8 tablespoons
Preparation
To prepare the ankimo, simply open the package and carefully remove the cooked liver following the instructions on the packaging. Place it on a clean cutting board and, using a sharp, thin knife, slice it into medallions about a quarter-inch thick. The firm texture and pre-cooked nature of the liver make this an easy process.
The traditional way to serve ankimo is to pair it with complementary flavors that highlight its rich, creamy texture and subtle sweetness. Arrange the slices on a small plate.
A classic serving includes a drizzle of ponzu sauce, a citrus-based soy sauce, which cuts through the richness of the liver. To add a textural and flavorful contrast, sprinkle a few pinches of finely chopped scallions and a small amount of grated daikon radish on top. For an extra touch of heat, a tiny dollop of sriracha or a touch of chili oil can be added. Enjoy this taste of Gloucester's finest, prepared in a style that honors its Japanese heritage.
