For garnish:
6 quail eggs
Small amount of parsley
Small amount of ham
Small amount of Chinese parsley
Small amount of Welsh onion
Small amount of red bell pepper

Preliminary seasonings for the fish:
2 tablespoons shao-hsing wine
Salt
Synthetic flavoring
Pepper
Chives
Ginger root

Seasonings for the sauce:
1 teaspoon spicy red-pepper miso paste
Soy sauce
Sake
Salt
Synthetic flavoring
Pepper
Sugar
Stock
Potato starch and water mixture
Sesame oil
1 tablespoon vinegar

1. Remove the scales, fins, entrails and gills from the fish and rinse. Make several shallow cuts on the both sides of the fish. Stuff chives and ginger soaked in shao-hsing wine in the belly of the fish.

2. Place the fish on a sheet of plastic wrap and put chives and ginger soaked in shao-hsing wine around it and wrap them together. Put one vacuum packing bag in another and place the wrapped fish in the inner bag, add the preliminary seasonings and vacuum pack. Set a thermometer at the center of the fish and heat the bag at 70 �� until the center temperature reaches 62 �� (60 to 70 minutes*). *Cooking time will differ depending on the size of the fish.

3. Chill the bag rapidly until the center temperature reaches 10 �� or lower, and store.

4. In 8 porcelain China spoons coated with lard oil, break quail eggs, one in each spoon, and sprinkle with minced parsley and ham. Place the spoons in a steamer and steam over high heat for 4 minutes.

5. When serving the fish, remove it from the bag and allow the jelly on the surface to melt. Remove excess moisture from the surface of the fish, coat with the potato starch and water mixture and deep fry it twice. Place it on a dish.

6. Heat a small amount of oil in a pan and cook the spicy red-pepper miso paste briefly and add minced garlic and ginger root. Pour in some shao-hsing wine to enhance the aroma. Add the stock, chives, separated enoki mushrooms, thinly sliced shiitake mushrooms and the seasonings. Bring it to a boil and continue to cook briefly. Stir in the potato starch and water mixture to thicken the sauce, add the vinegar and sesame oil and remove from heat.

7. Pour the sauce over the fish, place the quail eggs around the fish and top the fish with thinly sliced Welsh onion, red bell pepper and Chinese parsley.

Note:

• The vacuum-pack cooking makes it possible to purchase, prepare and store a large amount of ingredients at one time. Because the prepared ingredients are available anytime, this method is especially useful for ingredients which are likely to be affected by the weather or climate.
• Also, fish can be cooked tender and its delicious flavor can be retained by utilizing the vacuum-pack cooking method.
• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.