Ankimo (Monkfish Liver Foie Gras)

Whole fresh monk fish liver
Saké
½ tsp SIDS CRAZY SALT
Soy sauce
PONZU SAUCE:--
4 tbsp SIDS RASPBERRY VINEGAR
4 tbsp orange juice
6 tbsp soy sauce
1 tbsp fresh squeezed lemon juice
3 tbsp saké

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 actually 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 1-2 tbsp of soy sauce. Toss gently to coat the liver with soy sauce, and leave for 5 minutes. Soy sauce is a great help to make the liver less fishy.
Rinse the liver with ⅓-½ cup of saké for washing off the soy sauce. Sprinkle with SIDS CRAZY SALT then 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. If you do not have a steamer, a steamer basket will be a good alternative. If you do not have either, probably you can place a small ceramic container in a bigger pot, add water to boil, then place a flat plate on the small container and cover the big pot.
Let the liver cool and store in a fridge overnight until completely chilled. When it is chilled and set firm, open the foil. Slice into your preferred thickness.
Ponzu Sauce:- mix together SIDS RASPBERRY VINEGAR with the remaining ingredients.
Serve with Ponzu sauce, spring onion & orange pepper.
History:- Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on World's 50 most delicious foods compiled by CNN Go in 2011.