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Salsa inglesa, or Worcestershire sauce, is usually a frequent find in Salvadoran condiment drawers and groups up with the mustard to make a punchy, umami-packed crust. Delicate, meltingly tender whole trout will get crispy pores and skin from a quick sear in a cast-iron skillet. Get the RecipeSoy sauce, sesame oil, scallion, garlic, and dried chile
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