Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dry white wine or imported dry vermouth
     1/2           cup  bottled clam juice or water
  1 1/2    tablespoons  peeled minced fresh ginger
  4            fillets  sea bass -- (4 to 6-ounces
                        -- each)
  2        tablespoons  vegetable oil
  2                     garlic cloves -- minced
  1                cup  shredded carrots
  1                cup  matchstick-size pieces red bell pepper
  1                cup  sliced fresh shiitake or regular mushroom
                        caps
  2        tablespoons  soy sauce
  2          teaspoons  asian sesame oil
                        hot cooked white rice -- if desired
                        chopped fresh cilantro
                        lemon wedges

Preparation:

Bring first 3 ingredients to simmer in heavy large nonstick skillet. Add fish, cover and simmer until fish is cooked through, turning once, about 8 minutes. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add carrots, bell pepper and mushrooms and saute until tender, about 5 minutes. Add soy sauce and sesame oil and stir to coat. Divide rice among 4 plates, if desired. Top with vegetables, then fish. Sprinkle with cilantro and garnish with lemon wedges. Prep Time: 15 minutes Cook Time: 15 minutes Makes: 4 servings Elegant but simple, this dish is pretty enough to serve at a party. To save time, buy carrots already shredded and ginger already chopped.

Nutritional Information:

651 Calories (kcal); 34g Total Fat; (48% calories from fat); 66g Protein; 17g Carbohydrate; 139mg Cholesterol; 2332mg Sodium