In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.

SAUCE
1¼ cups canned low-salt chicken broth

1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1½ 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

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 1½ 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.