Ingredients
-
2
-
2/3
-
3/4
-
2
-
1
-
1/2
-
2 1/2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
P F Chang’s Oolong Marinated Sea Bass, 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., 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.
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
