A broom fish…what are you picturing right now? A fish shaped a like a broom? Well, you’re not completely wrong.
Broom Fish have tails that look like brooms
They are part of the the filefish family, which look a bit like triggerfish. Have you ever seen a humunukuapua’a? Broom fish are shaped similarly in that diamond shape with a fanned out, broom-shaped tail.
You don’t have to scale a Broom Fish
You have to skin it. First cut the mouth off and peel back the skin from there. Use a firm grip on the fish while using the other to peel back the skin, which will reveal the broom fish’s pinkish white flesh. When you are ready to gut it, save the liver! Adding it to this next recipe is key.
How I ate my Broom Fish’s liver
I used gin to cut the fishy smell because I didn’t have any sake. Then added some Asian sauces to dress it up. After using my thumb to shape a little indentation in the center, I cracked an organic egg into it, topped it with nori slices, and then served the entire thing over hot rice.
If you’ve ever had a spicy ahi poke bowl, it tastes similar to that except with no spice and no mayo. Since the liver is fatty, it gives a very rich flavor to this recipe.
- 1 Broom fish, about 2 ounces of its meat and its liver (about 2 ounces)
- 1 teaspoon Gin or sake
- 1/2 teaspoon Fish sauce
- 1 teaspoon Black bean sauce
- 1/4 teaspoon Ginger, grated
- 1 Shallot, minced
- 1/2 teaspoon Green onion, thinly sliced
- 1/2 teaspoon Chinese parsley
- 1 Egg, raw
- Cooked rice
- Nori sheet, thinly sliced, about 10 matchsticks
- Chop the liver and then add gin, fish sauce, black bean sauce, ginger, and shallot. Continue to chop and stir to combine those ingredients.
- Place cooked rice in a bowl.
- Spoon the broom fish mixture over the rice. Use your thumb or spoon to press the center about half an inch deep and 1 inch wide. Crack an egg into this indentation.
- Top with nori slices.