PREPARATION:

1. Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until soft. Drain mushrooms, reserving 1/2 cup water. Squeeze out excess water from mushrooms; discard any tough parts. Strain soaking water and set aside.
2. Rinse each snapper and pat dry with paper towels. Trim off fins and cut "V" in tail. Make 3 slashes along each side. Rub salt inside and outside of each snapper. Fill each cavity with 1-1/2 teaspoons ginger. Rub both sides of each fish with sesame oil. Wrap foil around tails.
3. Combine cornstarch and 1/2 cup water in small cup; mix well. Set aside.
4. Adjust broiler rack to 6 inches from heat source. Preheat broiler. Place fish on broiler pan; broil approximately 10 minutes on each side for 2-inch snapper. Fish should flake easily when tested with fork. Transfer fish to serving platter.
5. Meanwhile, heat vegetable oil in wok over medium-high heat. Add carrots, reserving 2 tablespoons for garnish. Add remaining ginger, green onions, mushrooms, chilies and garlic; stir-fry 1 to 2 minutes. Add remaining 2 cups water, reserved mushroom water, sugar, vinegar, fish sauce, and soy sauce to wok; bring to a boil.
6. Stir cornstarch mixture; stir into wok. Continue to boil 1 minute after sauce thickens and becomes clear. Pour hot sauce over fish; sprinkle with reserved green onion and carrots. Garnish, if desired.