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TO MAKE THE FISH BASKET, OR TREASURE SHIP:
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1. Preheat the oven to 350°F. Sprinkle both sides of the fish lightly with salt and MSG. Encrust the fins and tail of the fish heavily with salt, pressing it on with your fingers.
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2. Using the ends of the skewers as handles, set the fish lengthwise across the top of a large toasting pan at least 6 inches deep. Make sure that the tail curls downward, and place an empty coffee or large juice can against it to prevent it from curling upward while it steams.
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3. Pour enough boiling water into the pan to come ¼ inch up the sides, and drape two or three damp paper towels over the fish. Set the pan on the floor of the oven and steam for 45 minutes, or until the flesh is firm to the touch. Sprinkle the towels from time to time with hot water to keep them moist.
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4. Remove the fish from the oven and raise the heat to 475°F. Gently peel off the towels, moistening them lightly with cold water if they stick. Invert the fish on a large ovenproof serving platter-so that the tail curls upward and the fish forms a basket.
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5. Brush the head, tail and skin with mirin and return the fish to the oven for about 5 minutes, or until it is lightly glazed. Then cool the fish to room temperature. Do not remove the skewers and string.
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TO MAKE GOMAYAKI:
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1. Preheat the broiler to its highest point. Heat a heavy 8- to 10-inch skillet over high heat until a drop of water flicked across its surface evaporates instantly.
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2. Add the sesame seeds and cook for 3 to 4 minutes, or until they are lightly and evenly toasted. Then with a sharp, heavy knife, chop them fine. Spread them out evenly on a sheet of wax paper.
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3. Cut one of the snapper fillets into 1-inch pieces, place them skin side down in a lightly oiled baking dish and broil 3 inches from the heat for 2 to 3 minutes. Turn the pieces over and broil 2 minutes.
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4. Remove from the heat; dip the flesh side of the fish into the lightly beaten egg white, then into the chopped sesame seeds. Return to the baking dish and broil 1 to 2 minutes longer, or until the seeds are a golden brown. Set aside.
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TO MAKE UNIYAKI:
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1. Combine the uni with 1 teaspoon of egg yolk and 1 teaspoon of sake in a small mixing bowl. Sprinkle lightly with MSG.
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2. Cut the second snapper fillet into 1-inch pieces and place them skin side down in a lightly oiled baking dish. Broil 3 inches from the heat for 2 to 3 minutes. Turn the fish over with chopsticks or tongs and broil another 2 minutes.
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3. Brush the flesh side of the fish with the uni glaze and broil 1 minute, flesh side up. Brush again with the glaze, broil 1 minute, brush once more with the glaze and broil another minute. Remove and set aside.
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TO MAKE KIMEYAKI:
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1. Sprinkle the shrimp with salt and insert 2 skewers (4 to 6 inches long), about 1 inch apart, crosswise through the middle of each shrimp. Broil 2 to 3 minutes on each side, or until the shrimp turn pink.
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2. Then brush the curved top of the shrimp with egg yolk and broil another 2 minutes. Brush again with egg yolk; broil 2 minutes; brush once more with egg yolk and broil for a final 2 minutes.
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3. By this time the top of the shrimp should have a rich golden glaze. Remove from the oven, remove the skewers, and set the shrimp aside.
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TO SERVE:
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1. Carefully slide the skewers out of the fish basket and cut away the strings.
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2. Fill the hollowed-out center of the fish with a neatly cut paper doily, rice paper, or a bunch of parsley.
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3. Arrange the chunks of broiled fish decoratively in the basket, and serve hot or at room temperature.
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