Oven-Steamed Trout With Ginger

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, so I may adjust it a little if it seems necessary after I do.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (8 -10 ounce)  trout, cleaned, boned, and heads and tails removed
• 1  tablespoon  dark sesame oil (approximately)
• 1⁄4 cup dry sherry
• 3  tablespoons  finely slivered fresh ginger
• 2  tablespoons soy sauce (approximate, I prefer Kikkoman)
• 1⁄3 cup  finely slivered green onion (including green tops)
• 1⁄3 cup fresh cilantro leaves (coriander leaves)

Directions

1. Rinse trout and pat dry, inside and out. Brush inside and out with oil. Lay trout, spread open and skin side down, in a single layer in two 10x15 inch baking pans. Drizzle sherry evenly over trout; sprinkle with ginger. Cover pans tightly.
2. Bake at 400* F for 8-10 minutes, or until fish is opaque in thickest part (flake gently with a fork to test) but still moist-looking.
3. Transfer to a platter or plates, using two wide spatulas to carefully lift each trout (if they start to break up, cut fillets apart and transfer each fillet seperately).
4. Drizzle 2 tbsp soy sauce evenly over trout. Sprinkle evenly with green onions and cilantro. Serve with additional soy sauce to taste.