Sea Bass With Gingered Vegetable Stir-Fry - cooking recipe

Ingredients

Sauce
1 1/2 cups low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake or 2 tablespoons sherry wine
1 1/2 tablespoons sesame oil
2 teaspoons sugar
Fish
8 sea bass fillets (6-8 oz.)
1/3 cup sake or 1/3 cup sherry wine
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons peeled minced fresh ginger
2 large carrots, peeled and cut into 2 inch long matchstick-sized strips
6 -8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
6 green onions, cut into 2 inch long matchstick-sized strips

Preparation

For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
Add remaining ingredients; stir to blend.
For Fish: Preheat oven to 425\u00b0.
Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
Sprinkle with 3 tablespoons of the ginger.
(Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
Add carrots and stir-fry until beginning to soften, about 2 minutes.
Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
Add green onions and stir to coat.
Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
Transfer fish to plates; spoon vegetables and sauce over and serve.