Baking whole fish easier, tastier than steaming it

Start to finish: 1 hour (30 minutes active)

Servings: 4

Two 1-to 1 1/2-pound whole striped bass, branzino or trout, gutted, scaled and gills removed

4 cloves garlic, thinly sliced

2-inch chunk fresh ginger, peeled and cut into match-sticks

3 tablespoons low-sodium soy sauce

2 tablespoons unseasoned rice vinegar

1 1/2 tablespoons sesame oil

2 to 4 tablespoons serrano or jalapeno chilies, with seeds and ribs

4 scallions, white and green parts, cut into thin strips

1 cup chopped fresh cilantro, leaves and stems

Heat the oven to 400 F. Line a shallow baking dish large enough to hold fish with foil. Lay both fish on the counter. Working in 1-to 2-inch intervals, use a sharp knife to slash both sides of each fish perpendicular to the backbone (a 20-degree angle down the rib cage). Transfer the fish to the prepared baking dish.