I can only make a few of these pieces as the liver is only so big. Scoring and fish and searing it gives it a great look and easier to bite texture. Then I layer a honey soy vinaigrette so it highlights the knife marks. Top it off with a soy marinated liver from the same fish and that is seared as well to release some of the fats onto the fish.
It’s missing some color. If I had some green onions, I would garnish with it but I forgot to purchase some with the fish.
by AtTheMomentAlive
