Prepare the teriyaki sauce Recipe ID: 2584232).
Rinse the fillets to remove the fishiness and excess blood and pat dry with a paper towel. Heat oil in a frying pan and place the fillets presentation-side down.
Drizzle with the sake and cover with a lid. Once the fillets are almost cooked through and the bottom sides are golden brown, flip over.
Sauté the shishito peppers in the pan between the fish.
Once the fillets are cooked thoroughly and are tender, transfer to serving dishes. Pour the teriyaki sauce over them and they are ready to serve.
Story Behind this Recipe
Teriyaki fish tends to get tough and dry after cooking, but I make it with this foolproof method to prevent this from happening Teriyaki sauce (Recipe ID: 2584232) keeps well and is suitable for different dishes.
Add sake and cover with a lid to cook the fish until tender with the steam. Overcooking results in dry and tough flesh. With this sauce, you don't need to cook it with the fish and you can avoid overcooking for a tender fish fillet.