Preheat the oven to 180°C.
Mix chillies, garlic, coriander roots, salt, sugar and vinegar in a bowl.
Marinate the quail in the fridge for at least two hours.
Cut each marinated quail in half lengthways.
Heat a large ovenproof griddle pan until very hot.
Thread a metal skewer through each quail half and sear skin-side down for 4 minutes.
Roast the quail in the oven for 10 minutes until cooked through.
Combine the spring onions, coriander leaves, mint, parsley and red onion.
Whisk the soy sauce, lemon juice and sake to create the dressing.
Spoon salad onto plates, top with two quail halves and drizzle with remaining dressing.