Sprinkle plenty of salt onto both sides of the fish, and set aside for 10 minutes. Rinse and drain well.
During that time, mix all ○ ingredients to make the sauce.
Coat the fish with katakuriko (or put the fish in a plastic bag with the katakuriko and shake it).
Heat vegetable oil in a frying pan and grill the fish. (Grill skin-side down first.)
Once the edges become white, flip over the fish. (I recommend placing on the lid and steaming over low heat.)
Once the fish has cooked, wipe the excess oil from the pan, and pour the sauce into the pan in one go. Continue cooking to coat the fish evenly in the sauce.
Once the sauce becomes shiny and thickens, it's done.
This is also great with flounder. "Simpler than Amberjack, Teriyaki with Flounder" Recipe ID: 1426036
Story Behind this Recipe
In order to avoid burning, I add the sauce later. It also keeps the amount of ingredients for the sauce to a minimum.
Coating the fish in katakuriko makes the fish fluffy. The golden ratio for the sauce is and equal amount of sugar, soy sauce, mirin, and sake. Once the sauce starts to boil, immediately turn off the heat.