Oolong, jasmine or any flavorful black tea leaves will work for this copy-cat recipe. It’s best to marinate the sea bass overnight, or at least 12 hours. I’ve had better luck with longer hours in the marinade, similar to making miso black cod.
2 cups water
2/3 cup soy sauce
1/2 cup light brown sugar
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon or 1 teabag of oolong tea
Two 4 to 6 ounce each sea bass fillets
1 Tablespoon oil
6 oz baby spinach
1 teaspoon minced garlic
Combine the first 6 ingredients in a medium saucepan over medium heat. Bring the mixture to a boil and then simmer for 5 minutes. Remove the tea leaves, garlic and ginger.
Place the sea bass and 2 cups of the marinade in a ziplock bag or a covered bowl. Marinate the fish for 12 hours or overnight.
When ready, preheat the oven to 425-degree F. Place the fillets on a baking fish and bake for 8-10 minutes – until the edges begin to brown. Turn up the heat to a high broil and broil the fish for 2 or 3 more minutes. There will be some dark spots around the edges of each fillet.
As the fish is baking in the oven, prepare the spinach: In a heavy skillet, heat the oil in medium heat. Once the oil starts to shimmer, add the garlic and sauté until fragrant. Add the spinach and season to taste with salt and pepper. Sauté until just wilted. Split the spinach between 2 plates.
Once the fillets are done, plate the dish by adding the sea bass on top of the spinach. Serve with rice.