Sprinkle yellowtail collar with a thin layer of salt (not listed in ingredients) and let it sit for 10 minutes. Rinse under running water and pat dry with paper towels. Rub 1/2 tsp salt evenly over the fish.

Heat salad oil in a frying pan over medium heat. Place the yellowtail collar skin-side down and cook for 3–4 minutes until browned. Flip and cook the other side similarly.

Add sake to the pan, cover with a lid, and steam over low heat for about 5 minutes until cooked through.