Steamed Monkfish Liver with Ponzu

If you love foie gras, you should certainly try this monkfish liver, which in Japan inspires the same kind of affection and respect as foie gras in Europe and America. Monkfish liver is cooked by steaming it to a creamy tenderness and is served with ponzu sauce and momiji oroshi, spiced grated daikon radish. The prepared fish liver has a slightly firmer texture than foie gras and a much lower fat content.

At our neighborhood farmers’ (and fishermen’s) market in