Oolong Chilean Sea Bass

Oolong Tea 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.

Oolong Chilean Sea Bass Marinade.

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.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

One thought on “Oolong Chilean Sea Bass”

  1. In August my husband and I spent 5 days in New Orleans. Absolutely fell in love with the food and culture. Since my return home I have been trying to find a recipe for oatmeal made with heavy cream. It was out of this world so creamy and delicious. Please share this with me if know. Thank you.

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