Best 2 Oolong Seabass Pf Changs Recipes

Indulge in the delectable flavors of Oolong Seabass, a signature dish from the renowned restaurant chain P.F. Chang's. This Asian-inspired dish features delicate seabass fillets steamed to perfection, enveloped in a fragrant oolong tea-infused sauce. The subtle sweetness of the oolong tea complements the mild flavor of the seabass, creating a harmonious balance of tastes. Accompanying the seabass are an array of tempting sides, including steamed jasmine rice, a medley of fresh vegetables, and a tangy ginger- scallion sauce. For those seeking a vegetarian alternative, the article also offers a tantalizing recipe for Steamed Tofu with Black Bean Sauce, where tender tofu takes center stage, coated in a savory black bean sauce. Additionally, the versatile oolong tea makes another appearance in the Oolong Tea Smoked Salmon recipe, where smoked salmon is infused with the delicate aroma of oolong tea, resulting in a delightful appetizer or light meal. Explore these recipes and embark on a culinary journey that promises to satisfy your taste buds and leave you craving more.

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WHOLE BLACK BASS WITH GINGER AND SCALLIONS

Whole Black Bass with Ginger and Scallions image

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish.

Categories Wok Ginger Onion Bake Quick & Easy Lunar New Year Bass Healthy

Yield Makes 8 servings (as part of a Chinese meal)

Number Of Ingredients 9

Ingredients

1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact
1/2 teaspoon salt
1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
1/4 teaspoon sugar
1 tablespoon peanut or vegetable oil
Special Equipment
a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil; a well-seasoned 14-inch flat-bottomed wok

Steps:

Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).
Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.

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

Tips:

Use fresh seabass fillets for the best results.
Make sure the seabass fillets are boneless and skinless.
Pat the seabass fillets dry with paper towels before cooking.
Season the seabass fillets with salt and pepper, to taste.
Heat the oil in a large skillet over medium-high heat.
Sear the seabass fillets for 3-4 minutes per side, or until cooked through.
Remove the seabass fillets from the skillet and set aside.
Add the scallions, ginger, and garlic to the skillet and cook for 1-2 minutes, or until fragrant.
Add the oolong tea, soy sauce, honey, and sesame oil to the skillet and bring to a boil.
Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened.
Add the seabass fillets back to the skillet and cook for an additional 1-2 minutes, or until heated through.
Serve the seabass fillets with the oolong tea sauce and steamed rice.

Conclusion:

This Oolong Seabass from PF Chang's is a delicious and healthy dish that is perfect for a weeknight meal. The seabass is cooked to perfection and the oolong tea sauce is flavorful and aromatic. The dish is also easy to make and can be on the table in under 30 minutes. If you are looking for a new and exciting way to cook seabass, this recipe is definitely worth trying.