Seasonings for preparing fish before cooking:
A dash salt and pepper
A dash synthetic flavoring
1 tablespoon sake

Seasoning mix:
1/3 teaspoon salt
1/2 tablespoon sake
A dash synthetic flavoring
A dash pepper
100cc stock

For finishing:
2 tablespoons water and potato starch mixture
Small amount of peanut oil
A dash soy sauce

1. Rinse and fillet the fish. Remove any small bones and dip in boiling water briefly, then soak in ice water to cool rapidly. Remove excess water from the fish and season.

2. Trim the surface of the bamboo shoot and ham in a decorative manner. Boil the bamboo shoot. Steep the shiitake mushroom and boil. Cut the both part of scallions and red bell pepper into fine strips, and soak the scallions in water.

3. Cut the fish into single servings. Cut each piece in half on the side with skin, place thinly sliced bamboo shoot, shiitake mushroom and ham between the halved fish pieces, place in a shrink bag and vacuum pack (100% + soft air). Apply sponge tape and packing tape, and insert a thermometer to check the center temperature. Cook in a steam oven at 70�� for approximately 20 minutes till the center temperature reaches 65��. If it is to be served immediately without being stored, cook till the center temperature reaches 62��, instead of 65��.

4. Cool rapidly and store in a refrigerator at 0��--3��.

5. To serve, reheat the fish at 70�� for approximately 20 minutes. Combine the ingredients for the seasoning mixture, reheat the sauce left in the bag and add it to the mixture. Serve the fish on a dish, pour the sauce over it and top with the white scallions, green scallions, Chinese parsley and red bell pepper.