Stir sake, mirin, miso, and sugar in a dish.
Reserve two tablespoons of marinade in a bottle for dressing.
Marinate fish in the fridge for 24 hours.
Preheat the grill to a high setting.
Wipe excess marinade from the fish and place on a tray.
Grill the fish for three minutes per side until cooked.
Simmer rice wine, sake, mirin, soy, and sugar in a pan for two minutes.
Heat oil in a wok and stir-fry shallot, garlic, ginger, salt, and greens.
Pour teriyaki sauce and stock into the wok and stir.
Serve fish over greens, drizzled with reserved dressing and garnishes.