Oolong Seabass Pf Changs Recipes

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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

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

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.

ACTUAL P.F. CHANG'S LETTUCE WRAP RECIPE-NOT A COPYCAT!



Actual P.f. Chang's Lettuce Wrap Recipe-Not a Copycat! image

Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy. Recipe courtesy of P.F. Chang's China Bistro. I found this recipe on the official p.f changs website.

Provided by mojoloh

Categories     Lunch/Snacks

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dried chili pepper flakes
3 tablespoons soybean oil or 3 tablespoons vegetable oil
2 heads romaine lettuce, cleaned
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallion, sliced thin
2 tablespoons soy sauce

Steps:

  • Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
  • Let marinate in refrigerator for 2-4 hours.
  • Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.
  • Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
  • Coat a very hot sauté pan lightly with soybean or vegetable oil.
  • Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
  • Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
  • Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!
  • *Fun fact: this recipe can also be done with baby shrimps, fish or beef.

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