Traditionally deep-fried, this is steamed in the oven and is every bit as delicious. Each pound of whole fish yields about 1/2 pound fileted fish.

1 whole red snapper or sea bass, (3-pounds), thoroughly cleaned and scaled. Rinse in cold water and pat dry. Sprinkle with pepper, and garlic powder
2 tablespoons teriyaki marinade

1/4 cup chopped green onions
1/4 cup cilantro leaves (without the stems)
2 tablespoons teriyaki marinade
4 thin slices ginger root, cut into slivers
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon peanut oil

Cut a piece of heavy-duty foil, large enough to completely seal the fish and lay it on a baking sheet. Place fish on foil and drizzle with soy sauce. Wrap fish in foil, folding the edges, 2 or 3 times, to thoroughly seal. Bake at 350° for about 15 minutes, or about 10 minutes for each inch of thickness.

Meanwhile, in a saucepan, heat together remaining ingredients. To serve, remove foil and discard juices. Place fish on a serving platter and drizzle the green onion and oil mixture over all. To cut, run a knife along the upper side of the backbone, releasing the top fillet. Remove the bone. Serve with a little of the green onion and oil mixture on top. Fried Rice with Green Onions is a nice accompaniment. Serves 6.

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