Garnishes:
1/2 head romaine
Parsley
1 tomato
1/2 orange

Preliminary seasonings:
1 tablespoon sake
1/2 teaspoon salt
A dash of synthetic flavoring
A dash of pepper
1 tablespoon water scented with ginger and green part of scallions
1 tablespoon egg white
2 tablespoons potato starch

Batter:
2 tablespoons weak flour
4 tablespoons potato starch
1 teaspoon baking powder
2 eggs
1 tablespoon vegetable oil
Water

1. Fillet the fish into two pieces. Cut one piece with skin and small bones into several pieces and put in a pacojet pot. Cut the pork fat, bamboo shoot and steeped shiitake mushrooms into pieces and add to the pot along with the preliminary seasonings, cover with plastic wrap and the lid. Store in a freezer at -20�� until completely frozen.

2. Remove skin and small bones from the other piece of fish and slice thinly. Cut green part of scallions and ginger root into fine strips. Break eggs into a bowl, beat lightly, add weak flour and potato starch, stir and add water to adjust the thickness. Stir in baking powder and oil and set aside.

3. Make sure the ingredients of 1. are completely frozen, shave using the pacojet machine and put in a bowl.

4. Lightly coat each piece of sliced fish with potato starch. Spread 3. on each slice, place the green scallions and ginger over it and roll the fish.

5. Coat the rolled fish with potato starch, and then with the batter prepared in 2., and deep fry over medium heat because the ingredients inside are frozen.

6. Arrange garnishes on a dish, and serve the fish hot.