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 425F. 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. Serves 8. Bon Appetit June 1994
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|Serving Size: 1 Serving (1162g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1108 (66%)|
|Amt Per Serving||% DV|
|Total Fat 123.1g||164 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 68.2g|
|Polyunsanturated Fat 36.6g|
|Cholesterol 128.1mg||39 %|
|Sodium 2116.3mg||73 %|
|Potassium 652.2mg||17 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 45.7g|
|Protein 69.4g||99 %|
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Calories per serving: 1683
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