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P F Changs Oolong Marinated Sea

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Ingredients

Adjust Servings:
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

Nutritional information

601.3
Calories
95g
Calories From Fat
10.7g
Total Fat
2.1 g
Saturated Fat
116.5mg
Cholesterol
2952.7mg
Sodium
66.6g
Carbs
4.6g
Dietary Fiber
44.6g
Sugars
62.7g
Protein
664g
Serving Size (g)
4
Serving Size

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P F Changs Oolong Marinated Sea

Features:
    Cuisine:

    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.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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