P F Changs Oolong Marinated Sea Bass 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.

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