Cut the bell peppers in half vertically, remove the stem and seeds, and chop into bite-sized pieces. Wash the lemon, cut it in half, slice three thin pieces, and cut them into quarters. Squeeze the juice from the remaining lemon.

Clean the small horse mackerel by removing the scales, guts, and gills. Rinse with water and pat dry with kitchen paper. Season with sake, salt, and pepper, then coat with potato starch.

In a bowl, mix the lemon slices, lemon juice, and the remaining marinade ingredients.

Heat 3 cm of salad oil in a pot to 170°C. Fry the bell peppers briefly and remove. Fry the small horse mackerel until cooked through and crispy.