Mix all of the ingredients together making sure the sugar is well dissolved and then pour over the quail and massage into the birds for a few minutes.
Set aside for an hour or two before cooking.
Cook on a hot grill or BBQ plate turning so as not to burn.
After a few minutes on either side and nicely coloured you can either put them in a hot oven for 5 minutes to finish cooking or turn the grill down and continue to cook over the grill until done.
For the Peach Salsa
In a bowl combine the chopped peaches, onion and coriander.
In a separate bowl combine the sake, palm sugar, chili and lime juice and mix making sure the sugar is completely dissolved in the dressing.
Add the dressing to the bowl with the peaches and mix well.
For the White Miso Eggplant and Zucchini
Brush wedges with a little peanut oil and put on the BBQ grill and cook until soft and coloured.
Meanwhile mix all the ingredients for the white Miso glaze and when the eggplant and zucchini are almost finished cooking brush them generously with the glaze.
When finished cooking remove to a clean plate and brush with the glaze again and sprinkle with the sesame seeds.
To Serve
Place three pieces of eggplant and three pieces of zucchini on a plate crossing over each other to create some height then lay a quail partially over the top of them.
Serve the peach salsa to the side and spoon any pan juices from the quail over the top of the quail and around the plate.
