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Sea Bass With Gingered Vegetable Stir-Fry

1 12 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 12 tablespoons sesame oil
2 teaspoons sugar
8 sea bass fillets (6-8 oz.)
13 cup sake or 13 cup sherry wine
14 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


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. 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.

Source: www.food.com