3 whole fish
2 tbsp. ginger root, peeled and chopped
2 tbsp. fresh chives, minced
1 c. oil (optional)
salt to taste
pepper to taste

Rub the cavities of fish with oil, then stuff with ginger and chives.

Bake or steam fish until done. To serve hot, remove ginger and chives, then fillet. To serve chilled, refrigerate before removing ginger and chives.

Yields 4 servings.