P. F. Chang’s Copy Cat Oolong Marinated Sea Bass

Amarante

Tue, Jul 31 2018, 2:41 pm

P. F. Chang’s Copy Cat Oolong Marinated Sea Bass

Easy recipe and can be scaled up without issues.

Source: Ron Douglas - More of America's Most Wanted Recipes

Serves 2

A GREAT CATCH STEEPED IN OOLONG TEA, THEN BROILED—SERVED WITH A SWEET GINGER SAUCE AND SPINACH.

2/3 cup soy sauce
¾ cup packed light brown sugar
2 teaspoons minced peeled fresh ginger
½ teaspoon loose oolong tea leaves
1½ teaspoons minced garlic
Two 8-ounce sea bass fillets
1 tablespoon vegetable oil
6 cups fresh spinach
6 to 8 ears canned baby corn, drained
Salt and pepper

1. Do ahead: Marinate the sea bass. Combine 2 cups water, the soy sauce, brown sugar, ginger, tea leaves, and 1 teaspoon of the garlic in a small saucepan and bring to a boil, then reduce the heat and simmer for 5 minutes. Strain through a fine-mesh strainer to remove the ginger, tea leaves, and garlic. Let the sauce cool completely before adding the fish fillets. Put 2 cups of the marinade in a resealable plastic bag and add the fillets. Marinate, refrigerated, for 5 to 7 hours, turning occasionally to cover the fish.

2. Preheat the oven to 425°F.

3. Remove the fillets from the marinade and place them in a baking dish. Discard the marinade in the bag. Bake the fillets for about 20 minutes, or until the edges start to turn brown.

4. Turn off the oven and preheat the broiler.

5. While waiting for the broiler, heat the oil in a wok or large skillet and quickly stir-fry the spinach, the remaining ½ teaspoon garlic, and the baby corn just until the spinach is wilted and the baby corn is warm. Season with salt and pepper and divide between 2 plates; keep warm.

6. Put the sea bass under the broiler for just a couple of minutes, or until the sugar in the marinade begins to caramelize. The fish is through cooking, so you are just browning the top.

Experiment with different teas to make this dish your own!