Best 2 P F Changs Oolong Marinated Sea Bass Recipes

If you're craving a delicious and authentic Asian meal, look no further than P.F. Chang's Oolong Marinated Sea Bass. This dish is a delightful blend of sweet, savory, and tangy flavors that will tantalize your taste buds. The key to this dish is the oolong marinade, which infuses the sea bass with a unique and irresistible flavor. The marinade is made with oolong tea, soy sauce, rice wine, garlic, ginger, and brown sugar, and it's applied to the sea bass before it's cooked. The result is a tender and flaky fish with a crispy skin that's sure to impress your palate.

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P F CHANG'S OOLONG MARINATED SEA BASS

P F Chang's Oolong Marinated Sea Bass image

This is a copycat recipe for P.F. Chang's Oolong Chilean Sea Bass (Line-caught, tea-marinated filet broiled in sweet ginger-soy, over warm spinach). Time does not include marinating time.

Provided by Member 610488

Categories Chinese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups water
2/3 cup soy sauce
3/4 cup light brown sugar
2 teaspoons fresh ginger, minced
1 teaspoon fresh garlic, minced
1/2 teaspoon oolong tea leaves
2 1/2 lbs sea bass fillets (chilean if possible)
1 tablespoon vegetable oil
1/2 lb fresh spinach
1/2 teaspoon fresh garlic
1 (15 1/2 ounce) can sweet corn
salt & freshly ground black pepper, to taste

Steps:

Combine the first six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.
Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Reserve the remaining sauce. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.
When you are ready to prepare the fish, preheat your oven to 425 degrees F. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown.
Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.
As your fish is baking, first start to reheat the reserved sauce on low then heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange the spinach and corn on each of the four plates.
When the sea bass is done broiling, use a spatula to carefully lay the fillets over the spinach and baby corn on each plate. Split the remaining sauce and pour it over each of the fillets before serving.

Nutrition Facts : Calories 601.3, Fat 10.7, SaturatedFat 2.1, Cholesterol 116.5, Sodium 2952.7, Carbohydrate 66.6, Fiber 4.6, Sugar 44.6, Protein 62.7

OOLONG SEABASS (PF CHANGS)

OOLONG SEABASS (PF CHANGS) image

Categories Fish Dinner

Number Of Ingredients 13

Ingredients

Marinade/Sauce:
2 cups water
2/3 cup soy sauce
3/4 cup light brown sugar
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1/2 teaspoon oolong tea
Two 1/2-pound sea bass fillets
Optional Garnish:
1 tablespoon oil
6 handfuls fresh spinach
1/2 teaspoon minced fresh garlic drained
1 (15.5 oz) can whole baby sweet corn (6 to 8 baby corns), drained

Steps:

Make your sauce and marinade by combining the six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated. When you are ready to prepare the fish, preheat your oven to 425 degrees. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn. As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange half of the spinach and corn on each of two plates. When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach and baby corn. Split the remaining sauce and pour it over each of the fillets before serving.

### **Summary:** - **Oolong Tea Marinade:** - Marinate sea bass fillets in a mixture of oolong tea, ginger, green onions, and Shaoxing wine for at least 30 minutes. This not only adds a unique savory and aromatic flavour, but also helps to firm up the fish. - **Steaming:** - Steaming is the primary cooking method for this dish. It ensures that the sea bass fillets remain moist and flaky, while allowing the flavours from the marinade to fully penetrate the fish. Steaming also helps to maintain the nutritional value of the fish. - **Toppings and Sauce:** - Top the steamed sea bass fillets with a combination of crispy shallots, ginger, green onions, and red chili peppers. This adds both visual appeal and additional flavour dimensions to the dish. - Serve the sea bass with a dipping/pouring sauce made from oolong tea, light and dark soya sauces, rice vinegar, sesame oil, and sugar. The oolong tea adds depth and umami to the dipping/pouring sauce, while the combination of light and dark soya sauces provides a rich salty flavour. ### **Additional tips:** - **Fresh Fish:** - Use fresh, high-quality sea bass fillets for the best results. - If using sea bass with skin, score the skin diagonally before marinating. This will help the flavours penetrate the fish more easily. - **Marinade Time:** - The longer the sea bass is marinated, the more flavourful it will be. - For a more pronounced oolong tea flavour, marinate the fish for at least 4 hours or even up to a day. - **Steaming Time:** - The cooking time will depend on the size of the sea bass fillets. As a general guideline, 6-8 minutes steaming should be sufficient. - To check donene, insert a thermometer into the thickest part of the fish. The fish is done when it flakes easily and the internal temperature is 145 F (63C). - **Garnishing:** - Garnish the steamed sea bass fillets with fresh herbs like cilantro, basil, or thyme for an extra touch of flavour and colour. ### **Conclusion:** P. F. Chang's Oolong Marinated Steame Seabass is a delightful dish that combines the aromatic flavours of oolong tea with the flaky texture of sea bass. The marinade and steaming method work together to create a dish that is both flavorful and healthy. With a few simple tips and tricks, you can easily recreate this restaurant-quality dish at home.