Steamed Monkfish Liver recipe - ingredients, nutrition and when to eat it
Steamed monkfish liver is a winter specialty made by steaming tender, rich monkfish liver with vegetables and a soy-based sauce.
Steamed monkfish liver is a winter specialty made by steaming tender, rich monkfish liver with vegetables and a soy-based sauce. It pairs well with warm rice and is lovely for an evening when you want to enjoy a meal slowly.
Seafood · 25 minutes to cook
Tips: Monkfish liver can become dry if cooked too long. Once it is cooked through, lower the heat right away.
Tips: Bean sprouts release water, so it’s best not to add too much water at the beginning.
Tips: The liver has a rich, nutty flavor, so serving it with rice and roasted seaweed makes an easy complete meal.
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Ingredients (1 serving)
- Monkfish liver — 80 g
- Bean sprouts — 1 handful
- Zucchini — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Soy sauce — 1 Tbsp
- Rice wine — 1 Tbsp
- Korean chili flakes — 1 tsp
- Sesame oil — 0.5 tsp
- Water — 100 ml