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P.F. Chang's Oolong Marinated Sea Bass Copycat Recipe
P.F. Chang's Oolong Marinated Sea Bass
By Todd Wilbur

Recipe Type: Entree
Calories: 740
Cook Time: 5 hours 45 minutes
Recipe Rating: 5.0 (3 reviews)
 
Menu Description: "Broiled and served with sweet ginger soy, baby corn and spinach."

Grab a couple half-pound sea bass fillets (not too thick), whip up a simple marinade and you're on your way to cloning one of the most beloved dishes at America's fastest growing Chinese bistro chain. The marinade is made with only six ingredients so you'll have that done in no time. If you can't find oolong tea, you can use green tea. Loose tea is best, but if you can only find bags, that's okay. One teabag contains 1 teaspoon of tea, so you'll just need half of a teabag for this recipe (in fact, the recipe still works even without the tea). You will need to plan ahead for this dish, however, since the fish must marinate for 5 to 7 hours. Once the fish is marinated, fire up the oven to bake it, then finish it off under the broiler. Saute some spinach, garlic, and tiny corn for an optional bed that makes the dish indistinguishable from the real thing.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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
1 5.5-ounce can whole baby sweet corn (6 to 8 baby corns), drained

1. 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.

2. 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.

3. When you're ready to prepare the fish, preheat your oven to 425 degrees F.

4. 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 the fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Don't let them burn.

5. 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.

6. 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.

Serves 2.





        
The best
Melojane Matthews  
Submitted on: 01/22/17
Every time I go to PF Chang in Las Vegas, I always order Oolong Se Bass. I decided to cook it at home with the recipe you have here and all I have to say is fantastic.
Wow.... just WOW
Phyllis Palmer  
Submitted on: 10/13/16
Made this from your book last night ... All I can say is wow wow wow!
Kathy Hastings  
Submitted on: 08/22/11
Within 1 of 4 of the best Sea Bass I've ever eaten!