Oolong Chilean Sea Bass

The best Sea Bass ever

If you like fish, then you’re going to love this Oolong Chilean Sea Bass recipe. It’s one of my all time favorite seafood entree’s, on the menu at P.F. Chang’s China Bistro, and it’s quite popular for obvious reasons. Sea Bass is a white fish that comes from the southern ocean waters near Antarctica. For this recipe, small portioned fillets, 6 to 8 ounces, are cut and marinated in an Oolong Tea marinade that sets this dish off, when it’s prepared. The fish can be broiled or pan seared and it’s usually served with fresh spinach and a caramelized glaze of the marinade sauce.

Sea Bass Marinade

The secret to the deep flavor in this Oolong Chilean Sea Bass recipe is in the name, which is in the marinade. A concentrated level of Oolong Tea penetrates the fish, with several other Asian ingredients, and marinates or Brine’s the fish to it’s full flavor and potential. If cooked right, Sea Bass is a very moist, tender and flaky fish and once it’s absorbed all of the ingredients, it turns a rich golden brown that brightens when it’s broiled or pan fried, like I show you in the video tutorial down below. The left over marinade can then be used and reduced in a pan to create steam to cook the fish, spinach and a sauce to top the bass, once it’s been plated.

Oolong Chilean Sea Bass video tutorial by Poor Man’s Gourmet Kitchen.

Oolong Chilean Sea Bass Ingredients:

2-4 6 oz Sea Bass Fillets
2 bags Oolong Tea
1 cup Boiling water
2 oz Soy Sauce
2 oz White Vinegar
2 oz Granulated Sugar
1 tsp Black Bean Garlic Sauce
1/8 tsp Ginger Powder
1/2 tsp Sesame Oil
2 tbsp oil for cooking

8 oz Fresh Spinach, optional

This recipe can marinate and sauce up to 2 lbs of Sea Bass. Just following the directions in the video tutorial and I’ll show you just how easy this Oolong Chilean Sea Bass is to make.

Sea Scallops

The Best Sea Scallops

If you’re a fan of large Sea Scallops, you’re going to love this recipe. I show you the very best way to cook them before adding any sauce, then I show you a “Secret Sauce” that I like to use on seafood that is just to die for. I use this sauce in my Salt and Pepper Calamari recipe and many other seafood related dishes. So, you can either learn the perfect and simple way of cooking these scallops or you can kick it up a notch and try this sweet and spicy Asian sauce.

Raw Sea Scallops straining in a colander.

Dry the Sea Scallops

For me, Sea Scallops aren’t the easiest to find and they usually come frozen. So, unless you live ocean side and lucky enough to buy them fresh, this is how you’ll find them. They need to be thawed to room temperature and strained. Then dabbed on paper towels to completely dry them out before cooking. Scallops have a ton of water in them already so, you don’t need to add any more to the pan when they’re being seared. A dry seasoned scallop will sear better and you’ll cut down on splatter.

Asian Sauce I use for many seafood recipes.

Secret Sauce for Sea Scallops

There are many different sauce recipes you can add to your cooked Sea Scallops. My two favorites are a white wine, garlic and Butter sauce and this “Secret” Asian Sauce. The Butter sauce is as easy as it sounds and it’s done in the pan after the scallops are cooked. The Asian Sauce is a mixture of 3 bottled sauces that, when mixed together, make one amazing dipping sauce and they can all be purchased from practically any Asian market or grocery store that sell oriental products. The bottled sauces are Hoisin Sauce, Black Bean Garlic Sauce and Sweet Chili Sauce.

I also have the most amazing Saffron Sauce recipe for Sea Scallops and I highly recommend you consider that recipe too before diving into this one. It’s like liquid gold!

Sea Scallops with Asian Secret Sauce from the PMGK YouTube Channel.

Sea Scallops Ingredients:

1 lbs Sea Scallops
2 tbsp Bacon Grease or Lard
1 Clove Garlic
1 tbsp Butter
1 pinch Blackened Seasoning
Kosher Salt and Pepper to Taste

Asian Sauce

1 part Black Bean Garlic Sauce
1 part Hoisin Sauce
2 parts Sweet Chili Sauce

Just watch the short video tutorial and I’ll show you exactly how to cook these Sea Scallops and make the secret Asian sauce.

National “Eat Your Noodles” Day

What are Noodles?

When we think of Noodles we are very likely thinking very different things from one another. There are over 600 different kinds of Noodles to choose from. We have Asian Noodles, Italian Noodles and noodles in all shapes and sizes. We love noodles here in the PMGK. We have worked long and hard perfecting our noodle recipes and we are so excited to share many of them with you here.

Asian Noodles

Some of the best Asian Noodles come dried and ready for decades of shelf life. 40% of Asia’s flour is used for noodles and they feed over half the worlds population with it’s noodles. If you’re in a Japanese restaurant, don’t forget to slurp your noodles so they know you are happy with your meal. When it comes to Asian noodles there are many PMGK makes such as: Spicy Noodles, Garlic Noodles, Chicken Chow Mein, Rice Noodles, Eastern Chicken Chow Mein, Lo Mein. You’d think with all these recipes that we’d be good to go in the noodle department, right? But there are still some that we love to buy from the Asian Market. We recently discovered a spicy Korean Noodle compliments to our favorite local sushi restaurant. They don’t have noodles on the menu but we’ve seen them eating them at family dinner and we had to ask. The waitress is a fan of PMGK and was nice enough to give us a package to take home. PMGK loved them so much the next day we went to the Asian Market and bought a whole box of them.

Italian Noodles

Italian Noodles are my favorite. I managed a couple of different Italian restaurants in my teenage years and I learned a thing or two about Italian noodles. There are so many different kinds it’s crazy. Many people believe that Noodles were brought to Italy from China by Marco Polo during the 13th century. Others argue that Noodles was already gaining popularity in other areas of Italy during the 13th century so it’s hard to say which is true. One fact remains Italian Noodles are made with eggs and many other types of noodles don’t contain eggs in them at all. According to the FDA it is not a noodle unless it has eggs in it. I personally don’t care where they came from I’m just happy we have them. The first meal PMGK made me when we were dating was his famous Fettuccine Alfredo and his skills don’t stop there. He knows if he really wants to make me happy an Italian pasta is where it’s at. Some of my favorites that he makes are: Egg Noodle Lasagna, Roast Beef Stroganoff, Spaghetti with Meatballs.

Making Your Own Noodles

Noodles taste the best when they are made fresh from scratch. It may seem like a lot of extra work because dry noodles are already so cheep to buy. But if you’ve ever made your own you know that they are worth the added effort.