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P”f chang oolong chilean sea bass copycat recipe
Mary Kelly

P.f. Chang Oolong Chilean Sea Bass Recipe

It’s a sunny afternoon, you’ve just finished prepping a delicious meal, and the air is filled with the promise of flavor. You pull your P.F. Chang’s Oolong Chilean Sea Bass out of the oven, and now you’re searching for the perfect companions for this exquisite dish. What do you choose?
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Prep Time 5 hours
Cook Time 25 minutes
Total Time 5 hours 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 lbs sea bass fillets Chilean, if available
  • 2 cups water
  • 2/3 cup soy sauce
  • 3/4 cup packed light brown sugar
  • 2 teaspoons freshly minced ginger
  • 1 teaspoon freshly minced garlic
  • 1/2 teaspoon oolong tea leaves
  • 1 tablespoon vegetable oil
  • 1/2 lb fresh spinach
  • 1/2 teaspoon minced fresh garlic
  • 1 15 1/2 ounce can sweet corn
  • Salt and freshly cracked black pepper to taste
  • 1 tablespoon rice vinegar optional, for added tanginess
  • 1/4 teaspoon ground coriander optional, for subtle citrus notes

Equipment

  • Skillet
  • Oven

Method
 

  1. First, combine the water, soy sauce, brown sugar, minced ginger, minced garlic, and Oolong tea leaves in a bowl. Whisk it together until the sugar dissolves. This marinade is a game-changer, as it’s the base that infuses flavor into the sea bass.
  2. Place the Chilean sea bass fillets in a shallow dish and pour the prepared marinade over the top. Ensure each piece is well-coated. Cover with plastic wrap and place in the refrigerator. Allow it to marinate for at least 30 minutes, or for a more intense flavor, up to 2 hours.
  3. While the fish is soaking in the marinade, heat vegetable oil in a large skillet over medium heat. Add the minced garlic for the spinach, sautéing until fragrant, about 30 seconds. Toss in the spinach and cook until just wilted, which should take about 2-3 minutes. Season with salt and pepper. Set aside.
  4. Preheat your oven to 400°F (200°C). Remove the fish from the marinade, ensuring to let any excess liquid drip off. Place the fillets on a lined baking sheet and bake for approximately 15-20 minutes. The fish will become flaky and cooked through. Keep an eye on it; overcooked sea bass loses its luscious texture.
  5. In the same skillet you used for the spinach, drain the canned corn and add it to the skillet. Sauté for about 2-3 minutes on medium heat until warm. This little touch adds sweetness and complements the fish perfectly.
  6. Once the sea bass is cooked, prepare your plate. Place a bed of sautéed spinach at the base, lay the sea bass elegantly on top, and spoon the warm corn around it. Drizzle with reserved marinade (if desired) for an added punch.
  7. All that’s left is to dig in! Whether you’re sharing this dish with family or savoring it solo while binge-watching your favorite show, it’s bound to leave you satisfied.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 48gFat: 10gSodium: 700mgFiber: 2gSugar: 9g

Notes

  • Choose Quality Fish: Always opt for the freshest Chilean sea bass. It makes all the difference in flavor and texture.
  • Don’t Over-Marinate: While marinating adds flavor, don’t exceed 2 hours; otherwise, the fish can become overly salty.
  • Ensure Even Cooking: Make sure the fillets are about the same thickness so they cook evenly.
  • Use a Meat Thermometer: Sea bass is perfect when it reaches 145°F. It should flake easily with a fork.
  • Garnish Wisely: Add a sprinkle of sesame seeds or freshly chopped herbs for a fresh finish to your dish.

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