Instead of just serving wasabi and ginger with your sushi, combine these incredible flavors in a marinade for a flaky piece of sea bass and dip in panko bread crumbs for some added crunch. This marinade can also be used on chicken, cod or tilapia.
- Cook Time
- Prep Time
- 2-4 ServingsServings
- 1 pound sea bass, cut in 2-4 pieces
- 1/4 cup Gold's Wasabi Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 cup apricot preserves
- 2 teaspoon dijon mustard
- 1 teaspoon Gold's Wasabi Sauce
Whisk together the Gold's Wasabi Sauce, soy sauce, ginger, garlic and sugar. Place in a large freezer bag with the sea bass and marinade in the fridge for 1-2 hours.
Preheat the oven to 425 degrees F.
Dip the marinated sea bass in panko bread crumbs and place on a wire cooling rack set on top of a cookie sheet. If you don't have a wire cooling rack, place the fish on a parchment paper lined baking sheet.
Bake for 20-25 minutes, until the crust is crunchy and browning.
While the fish is baking, combine the Gold's Wasabi Sauce, dijon mustard and apricot preserves and serve with the baked sea bass.