Whole Baked Fish in Ginger Sauce

• 1 to 2 lbs of whole fish, gutted and scaled
• 2 tbsp sherry or Chinese sweet wine
• 2 tbsp soy sauce
• 2 tbsp grated ginger
• 4 garlic cloves, minced
• 1 tbsp chili paste
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 bunch green onions, chopped
• 1/2 bunch cilantro, chopped

Preheat oven to 350°.

Rinse fish and dry. Season with salt and pepper. Place into an oven-proof baking dish.

Combine sherry, soy sauce, ginger, garlic, chili paste, sesame and vegetable oils in a measuring cup. Pour over fish and allow to marinate an hour at room temperature, turning and/or basting occasionally. Bake for 15 minutes or until fish has turned white and is easy to pierce and separate from the bone. Place fish on a serving platter, drizzle with cooking juices, and garnish with green onion and cilantro.