SEA BASS WITH GINGERED VEGETABLE STIR-FRY

Sea Bass with Gingered Vegetable Stir-Fry image

Yield Serves 8

Number Of Ingredients 17

Sauce
1 1/4 cups canned low-salt chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar
Fish
8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger
2 large carrots, cut into 2-inch-long matchstick-size strips
6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
6 green onions, cut into 2-inch-long matchstick-size strips

Steps:

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