P.F. Chang’s Oolong Marinated Sea Bass Recipe
P.F. Chang’s Oolong Marinated Sea Bass is a tender, buttery filet infused with the smoky depth of oolong tea and soy, then caramelized to a glossy, melt-in-your-mouth perfection. Make our P.F. Chang’s Oolong Marinated Sea Bass Recipe at home. With our Secret Restaurant Recipe your Oolong Marinated Sea Bass will taste just like P.F. Chang’s.
Yield: 4 Servings
Ingredients
- 2 Oolong Tea Bags
- 1 cup Hot Water
- 1/4 cup Low-Sodium Soy Sauce
- 2 tablespoons Brown Sugar
- 2 tablespoons Honey
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 2 cloves Garlic finely minced
- 1 teaspoon Fresh Ginger finely grated
- Four 6-ounce Chilean Sea Bass Fillets
- 1 tablespoon Vegetable Oil
- 2 tablespoons Green Onions thinly sliced
Instructions
- Steep oolong tea bags in 1 cup hot water for 5 minutes. Remove bags and allow tea to cool slightly.
- In a bowl, whisk together cooled oolong tea, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic and ginger to create a marinade.
- Place sea bass fillets in a shallow dish or resealable bag.
- Pour marinade over filets, covering completely. Cover dish or seal bag and refrigerate for 30 minutes to 1 hour.
- Heat vegetable oil in a large nonstick or cast iron skillet over medium-high heat.
- Remove fillets from marinade, letting excess drip off. Reserve marinade.
- Sear sea bass fillets for 3 to 4 minutes per side until golden and just cooked through, lowering heat if needed.
- Bring reserved marinade to a boil in a small saucepan and reduce slightly to form a glossy glaze.
- Drizzle glaze over cooked fillets.
- Garnish with green onions before serving.