This is a typical dish of Mexico, a very rich way to eat fish. This recipe is not very easy but if you follow the steps that we tell you here you will see how you get a very, very rich shaking fish.
| 🚻 4 Diners | 🕘 45m | 🍵 Discreccing High | 🤯 |
| Ingredients to make shaking fish: |
| 1 large fish unit (pargo, gold or large huachinango) of more or less kilo and a half open to the butterfly style 1 ajos head unit 1 teaspoon of mayonnaise ½ tablespoon of mustard soup ½ tablespoon soup of bottle sauce (The one of your preference) 1 English sauce jar (to taste) 1 jar of maggi sauce (to taste) 1 jar of soy sauce (to taste) 1 pinch of salt and pepper ¼ onion unit in Rajas ¼ Unit of Chile Morron en Rajas |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, grill, |
Ingredients to make shaking fish:
1. Put the fish in a press to roast cover with aluminum foil (only the bottom) with the skin down.
2. Put the teeth of the garlic head without a shell to fry in enough oil to cover them over very short heat with the object of softening them completely to be able to puree with them, (taking care that the fire is not very high Because Dora and they don work anymore)
3. Apart from salt and pepper the fish that we will shake generously, so that by putting it to the embers, the taste of salt and pepper is well.
4. Apart in a mix Give good flavor but is optional).
5. Remove the garlic from the oil and press them strongly by a fine strainer to collect the mash that is leaving, that mash is smeared with a brochita to the fish already splashed and then the mixture of the mayonnaise is applied with the other ingredients (with the same skewer).
6. To finish, the rajas of Morón and onion pepper are accommodated throughout the fish the press closes and the fish is first mouth down (the meat first) for ten minutes so that the fish is brown and the garlic is caramelized and then It turns and rips between seven and ten minutes …
7. Carbon should not be on strong flames, preferably already a little consumed because if it does not burn the fish. This moment is important for the fish that rich, careful not do it too much, the fish is very fast to grilled.
8. Accompany the saving fish with some files on top of the fish and a white rice that you can do to the microhonda and tortillas and a tomato sauce, either in taquitos or with the fork it is delicious.
