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.