Tea-Infused Broiled Sea Bass with Ginger-Soy Glaze
Delight in the flavors of this exquisite tea-infused broiled sea bass, inspired by P.F. Chang's signature dish. This recipe features fresh Chilean sea bass marinated in a fragrant oolong tea blend along with savory soy sauce, sweet brown sugar, and aromatic ginger and garlic. After a thorough soak in this flavorful marinade, the fish is baked to perfection and then broiled for a beautifully crispy exterior. It's served over a bed of wilted spinach and vibrant sweet corn, elevated with a drizzle of the leftover ginger-soy glaze. Perfect for a special dinner or an elegant gathering, this dish showcases fine dining at home with ease.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
water
2 cups (none)
soy sauce
2/3 cup (none)
light brown sugar
3/4 cup (none)
fresh ginger
2 teaspoons (minced)
fresh garlic
3/2 teaspoons (minced (2 for marinade, 1/2 for sautéing))
oolong tea leaves
1/2 teaspoon (none)
sea bass fillets
2 1/2 lbs (cut into fillets)
vegetable oil
1 tablespoon (for sautéing)
fresh spinach
1/2 lb (washed)
sweet corn
1 can (15 1/2 ounces) (drained)
salt
to taste (none)
freshly ground black pepper
to taste (none)
Instructions
1
In a medium saucepan over medium heat, combine the water, soy sauce, light brown sugar, minced ginger, minced garlic, and oolong tea leaves. Stir the mixture until the sugar has dissolved and bring it to a boil. Once boiling, reduce the heat and let it simmer for 5 minutes. Remove from heat and allow to cool uncovered.
2
Once the marinade has cooled, strain it to remove the ginger, garlic, and tea leaves, preserving the liquid for future use.
3
Place the sea bass fillets in a resealable storage bag or a shallow dish and pour in 2 cups of the prepared marinade. Ensure the fillets are well coated. Seal the bag (or cover the dish) and refrigerate for 5 to 7 hours, turning the fillets occasionally for even marination.
4
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the marinated sea bass fillets on the sheet, discarding any remaining marinade.
5
Bake the fillets for approximately 22 minutes, or until the edges start to turn a light brown. Increase the oven temperature to broil and broil for an additional 2 to 3 minutes until the edges are nicely browned and crispy, keeping a close eye to avoid burning.
6
While the sea bass bakes, prepare the spinach and corn. In a large skillet or wok, heat the vegetable oil over medium heat. Add the fresh spinach, minced garlic, drained sweet corn, and a sprinkle of salt and pepper. Sauté the mixture until the spinach is wilted, about 2-3 minutes.
7
When the sea bass is finished broiling, carefully transfer each fillet onto a plate over the sautéed spinach and sweet corn. Reheat the reserved ginger-soy sauce on low, then drizzle it over the sea bass fillets before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tea-Infused Broiled Sea Bass with Ginger-Soy Glaze?
It is a dish featuring Chilean sea bass marinated in an oolong tea blend with ginger, garlic, and soy, then baked and broiled for a crispy finish.
Which restaurant inspired this sea bass recipe?
This recipe is inspired by the signature tea-infused sea bass dish from P.F. Chang's.
What kind of tea is used in the marinade?
The recipe calls specifically for oolong tea leaves to provide a fragrant and earthy flavor profile.
How long should the sea bass fillets marinate?
For optimal flavor, the fillets should marinate in the refrigerator for 5 to 7 hours.
At what temperature should the oven be set?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius) for the baking portion of the recipe.
How long do you bake the sea bass before broiling?
The sea bass is baked for approximately 22 minutes or until the edges begin to turn light brown.
Why is the fish broiled after it is baked?
Broiling for 2 to 3 minutes at the end creates a beautifully crispy exterior and deepens the browning of the edges.
What are the primary ingredients in the ginger-soy glaze?
The glaze is made from a combination of soy sauce, light brown sugar, fresh ginger, garlic, and the oolong tea infusion.
Can I use a different type of fish for this recipe?
While Chilean sea bass is recommended for its buttery texture, other thick white fish fillets like cod or halibut can be substituted.
What side dishes are served with the sea bass?
The sea bass is served over a bed of sautéed fresh spinach and sweet corn.
How is the spinach and corn side dish prepared?
The spinach and corn are sautéed in vegetable oil with garlic, salt, and pepper for 2 to 3 minutes until the spinach is wilted.
Should the marinade be strained before use?
Yes, the marinade should be strained after simmering to remove the tea leaves, ginger, and garlic pieces.
Can I use tea bags instead of loose oolong tea leaves?
Yes, you can use oolong tea bags as long as the total amount of tea is equivalent to the half teaspoon of loose leaves required.
How long does the marinade need to simmer?
The mixture should be brought to a boil and then allowed to simmer for 5 minutes before cooling.
Is this recipe considered a healthy option?
Yes, this dish is a healthy choice as it features lean protein and fresh vegetables like spinach and corn.
Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar can be used; it will provide a slightly deeper molasses flavor to the glaze.
How do I know when the sea bass is done?
The fish is done when it is opaque throughout and the edges are crispy and browned.
What should I do with the marinade after the fish has soaked?
The marinade used for soaking the raw fish should be discarded; only use the reserved, clean sauce for drizzling at the end.
Can I marinate the fish overnight?
It is best to stick to the 5-7 hour window, as marinating delicate fish like sea bass for too long can change its texture.
How much garlic is needed for the recipe?
The recipe uses 1.5 teaspoons of minced garlic, with 1 teaspoon for the marinade and 0.5 teaspoon for sautéing the vegetables.
How much sea bass is required for this dish?
The recipe calls for 2.5 pounds of Chilean sea bass, cut into fillets.
Is the spinach served raw or cooked?
The spinach is cooked briefly in a skillet or wok until it is wilted before serving.
What type of oil is used for the sautéing?
One tablespoon of vegetable oil is used to sauté the spinach, garlic, and corn.
How can I prevent the fish from burning while broiling?
Keep a close eye on the fish during the 2 to 3 minutes of broiling, as it can go from browned to burnt very quickly.
What kind of corn is used in the recipe?
The recipe uses one 15.5-ounce can of drained sweet corn.
Should I line the baking sheet?
Yes, it is recommended to line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
Is this recipe difficult to make?
No, while it requires several hours of marinating, the actual cooking steps are straightforward and manageable for home cooks.
What flavor does the oolong tea add to the fish?
The oolong tea adds a subtle, fragrant, and slightly smoky floral note that balances the sweet and savory glaze.
Can I skip the broiling step?
You can, but the broiling step is essential for achieving the signature crispy edges and caramelized finish of the dish.
Is Chilean sea bass the same as traditional bass?
No, Chilean sea bass is actually a species of toothfish known for its high fat content and rich, buttery flavor, unlike standard bass.