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Jul 17, 2011

Smoked Mamsa with Bearnaise Sauce

My beloved Manang (who gave me a roof over my head and wouldn't take my money) just arrived from the USA. For a welcome, I said I'd smoke a nice Mamsa (Jack Fish). To kick it up a notch, I'd use the last remaining oak grilling plank and make bearnaise sauce. Normally, I'd use the Knorr instant Bearnaise Sauce which does a terrific job, but I've used up the last my Mom sent me and it's not locally available so I had to make one from scratch.

Ingredients:

dome grill (Weber is perfect)
charcoal
oak grilling plank (an indigenous fruit tree branch usually is a good substitute - except mango)
salt
oil
1 kilo mamsa (Jack)
a handful of red peppers
green onions
bearnaise sauce

Preparation:

soak the oak plank a full day (contrary to what the instruction says). It's a dense wood that takes time to absorb water. Allow to drip and coat with cooking oil (this keeps the moisture from evaporating fast)
cut the red pepper lengthwise and remove seeds
cut-up the green onions and use it to garnish
rub fish with oil and salt
start-up the charcoal until intense heat develops
put the oak plank on top of the grill rack
put the fish on top of the plank
cover with the dome and smoke for 30 minutes
add the bell peppers in the last 5 minutes, hollow-side down
fish and peppers should all cook at the same time
to serve, put bearnaise sauce on the hollow of the pepper and then top it with fish meat...enjoy with crisp white wine!

--- TheLoneRider

Tips:

use fresh tarragon leaves. DO NOT use the McCormick dry leaves...you'll ruin it (like I did)!
easy on the vinegar...a little too much and you'll ruin it again (like I did)!
best to use a whole mamsa fish about 1 foot long - good eating size. The one I used in the picture is way too big and came out stringy and too chewy