Huachinango zarandeado, the secret of a good shaken fish is to roast it to the coal.
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Ingredients3 portions
Preparation
Preheat the grill over medium heat and spread the oil over the fish.
Place ginger, chili peppers, garlic, salt and pepper in a mortar or pestle; Grind until you have a homogeneous paste. Pour the pasta into a small bowl and mix with the lemon juice and the bottle sauce.
Spread the fish on all sides with the mixture and let it rest for 10 minutes, then place it on a broiler rack, making sure it is well pressed. Roast it for about 10 minutes per side.
Let the fish rest for at least 5 minutes before serving.
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