Wasabi Ginger Sea Bass with Homemade Horseradish Pasta

I love a challenge as much as anyone and when I had the opportunity to develop a few recipes for the Joy of Kosher Gold’s Pure Foods campaign, my mind went into brainstorm mode right away! I chose the wasabi sauce and horseradish as my special ingredients and boy did I have some fun. Let’s start with the homemade horseradish pasta, which was surprisingly easy. Turns out you don’t actually need a pasta machine to make perfect pasta. You just need a clean surface, some ingredients, a rolling pin and a sharp knife.

It all begins with flour and a mixture of eggs, oil, soy milk and Gold’s Horseradish. Using a fork, I combined all of the ingredients and kneaded the finished dough until smooth. I set the dough aside for 20 minutes.

When the dough was ready, I rolled it out on a floured surface until very thin (approximately 1/8 inch). I floured the top of the dough and rolled it back over the rolling pin then pulled out the pin. I pressed down lightly on the dough then sliced strips. You can choose whatever thickness you want for your own homemade pasta. I carefully unfolded the pasta and boiled for 4-5 minutes, until perfectly al dente.

I created a delicious sauce for the pasta with Gold’s Wasabi Sauce, vegetable stock and soy milk then added the cooked pasta and peas. I topped the pasta with fresh lemon zest.

 To see the full Homemade Horseradish Pasta recipe on Joy of Kosher, click here. 

You can certainly eat this homemade pasta on it’s own, but I served mine with sushi-inspired Wasabi Ginger Sea Bass. I combined the Gold’s Wasabi Sauce with soy sauce, ginger, garlic and sugar. I marinated the sea bass in this mixture for 1 hour in a freezer bag.

I dipped the sea bass in plain panko bread crumbs and placed the pieces on a wire cooling rack set on a baking sheet. Since the sea bass isn’t directly touching the baking sheet, all 4 sides will get super crunchy.

I baked the sea bass at 425 degrees F for 20 minutes, until the crunchy panko was browning. I made a quick dipping sauce with more wasabi sauce, dijon mustard and apricot preserves and topped the fish with a dollop for some sweetness. By the way, I would totally use this recipe on chicken, cod, tilapia and more! It’s THAT good!

 To see the full Wasabi Ginger Sea Bass recipe on Joy of Kosher, click here. 

Enjoy!