Ginger-And-Lemon-Steamed Striped Bass With Fennel Salad

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Two 2-pound whole striped bass, cleaned and heads removed

One 2-inch piece of fresh ginger, peeled and thinly sliced

1 lemon, thinly sliced

1 fennel bulb—halved, cored and very thinly sliced, plus 1/4 cup fennel fronds

Kosher salt

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons snipped chives

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