Best 2 P F Changs Oolong Marinated Sea Bass Recipes

**P.F. Chang's Oolong Marinated Sea Bass: A Culinary Symphony of Asian Flavors**

Savor the exquisite P.F. Chang's Oolong Marinated Sea Bass, a culinary masterpiece that harmoniously blends the delicate flavors of the sea with the aromatic essence of oolong tea. This tantalizing dish takes you on a journey through the vibrant cuisine of Asia, where fresh, high-quality ingredients are artfully combined to create a symphony of flavors. Discover the secrets behind this signature dish, including the aromatic oolong marinade, the perfectly seared sea bass, and the delectable accompaniments that elevate this dish to new heights. With step-by-step instructions and insightful tips, you'll be able to recreate this restaurant-quality meal in the comfort of your own kitchen. Indulge in the harmonious balance of flavors and textures that make this sea bass dish an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

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.

Tips:

To achieve the best flavor, use fresh sea bass fillets.
Make sure to marinate the sea bass for at least 30 minutes, but no longer than 24 hours.
When pan-searing the sea bass, use a well-seasoned skillet over medium-high heat.
Cook the sea bass for 3-4 minutes per side, or until it is cooked through.
Serve the sea bass with your favorite sides, such as steamed rice, roasted vegetables, or a salad.

Conclusion:

This P.F. Chang's Oolong Marinated Sea Bass recipe is a delicious and easy way to cook sea bass. The oolong tea marinade gives the fish a unique and flavorful taste. This dish is perfect for a weeknight dinner or a special occasion.