Recipe: Oolong Marinated Sea Bass (like PF Chang's)

OOLONG MARINATED SEA BASS
(LIKE PF CHANG'S)

Grab a couple half-pound sea bass fillets (not too thick), whip up a simple marinade and you're on your way to cloning one of the most beloved dishes at America's fastest growing Chinese bistro chain. The marinade is only five ingredients so you'll have that done in no time. But you'll need to plan ahead for this meal since the fish must marinate for 5 to 6 hours. Once it's marinated, fire up the oven to bake the fish, then finish it off under the broiler. Easy sea bass, baby! Saut some spinach, garlic and sweet corn for an optional bed that makes the dish indistinguishable from the real thing.

2 1/2-pound sea bass fillets
MARINADE/SAUCE:
2 cups water
2/3 cup soy sauce
3/4 cup light brown sugar
1 teaspoon minced fresh ginger
1 teaspoon minced fresh garlic
1/2 teaspoon oolong tea
OPTIONAL GARNISH:
6 handfuls fresh spinach
1/2 teaspoon minced fresh garlic
1 (5.5-ounce) can whole baby sweet corn, drained

Make your sauce and marinade by combining the six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 2 minutes. Cool uncovered, then strain out the ginger and garlic.

Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 6 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.

When you are ready to prepare the fish, preheat your oven to 425 degrees.

Arrange the fillets on a foil-covered cooking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 4 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.

As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Saut the veggies just until the spinach is wilted, then arrange half of the spinach and corn on each of two plates.

When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach and baby corn. Split the remaining sauce and pour it over each of the fillets before serving.