Though not served with the dish, I asked for a small dish of ponzu sauce. With the addition of this citrus-base sauce that resembles a very light mixture of soy sauce and yuzu vinaigrette, the monkfish liver suddenly came alive as if woken from a slumber. Whatever little stale heaviness that inevitably came with livers disappeared with the refreshing wash of citrus. It brought out this lovely sweetness that wasn’t quite there before. I am a huge fan of the right amount of acidity.
Another interesting way to enjoy ankimo is by wrapping it with the shiso leaf and dip it in the ponzu. The coarse texture and aroma of this minty herb paired well with the monkfish liver. Now if only I had some grated daikon, everything would be soooo perfect.
Monkfish liver can actually be found in most Japanese restaurants (at least in the Bay area). If you find the idea of offal still hard to stomach but feeling a bit adventurous, monkfish liver is quite the great “liver 101” into this mysterious world. Give it a try!
As food safety issues related to the fishery sector in Oman gain prominence, a recent study has found that eating fish livers is not healthy and is emerging as a global public health problem, according to both Ministry of Agriculture and Fisheries (MoAF) and Ministry of Health (MoH).