Baking whole fish easier, tastier than steaming it

In a small bowl, combine the garlic, ginger, soy sauce, vinegar, sesame oil, chilies, scallions and cilantro. Stuff some of the mixture into each slash on the fish, as well as into the cavity (most of the seasoning should go in the slashes). Cover the pan with foil and let the fish sit at room temperature for 20 minutes.

Then bake the fish on the oven's middle shelf for 20 to 24 minutes, or until the fish is just cooked through (you can pierce it easily with a knife).

To serve, use a small knife to gently scrape off the skin, then use a spoon to lift off the fillets (they will come up in chunks), and transfer one to each of 4 serving plates. Pour some of the juices from the pan over each portion.

Nutrition information per serving: 270 calories; 110 calories from fat (41 percent of total calories); 13g fat (3 g saturated; 0g trans fats); 165mg cholesterol; 550mg sodium; 4g carbohydrate; 1g fiber; 1g sugar; 35g protein.

Sara Moulton is host of US public television's Sara's Week night Meals. Her latest cookbook is Home Cooking 101.