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.
Wasabi Ginger Sea Bass
Servings
2 Servings
Ingredients
- 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
Instructions
- 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.
i’ve printed some recipes which i look forward to trying.
I think our culinary heads are together on this one: I frequently pair apricot-mustard-Gold’s (either wasabi or duck sauce)! Great dip for fish.