Sea Bass With Gingered Vegetable Stir-Fry

• 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

1. For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
2. Add remaining ingredients; stir to blend.
3. For Fish: Preheat oven to 425u0b0.
4. Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
5. Sprinkle with 3 tablespoons of the ginger.
6. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
7. Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
8. Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
9. Add carrots and stir-fry until beginning to soften, about 2 minutes.
10. Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
11. Add green onions and stir to coat.
12. Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
13. Transfer fish to plates; spoon vegetables and sauce over and serve.

sauce, chicken broth, cornstarch, soy sauce, balsamic vinegar, sake, sesame oil, sugar, bass, sake, soy sauce, vegetable oil, fresh ginger, carrots, shiitake mushrooms, green onions

Taken from www.food.com/recipe/sea-bass-with-gingered-vegetable-stir-fry-54622 (may not work)