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Wasabi Ginger Sea Bass

Wasabi Ginger Sea Bass

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.

  • Duration
  • 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

Dipping Sauce

  • 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.