This is not a recipe but a note on how not to cook fish.

While the dish was eatable and decent it was not close to what I expected or what it should have been.

I tried to prepare the fish as I do tofu or meat: marinading it with some salt and then rolling it in starch before deepfrying it. This does not work, at least not with salmon. The fish was to humid and a lot of liquid came out of it once it hit the oil. This made quite a mess around the wok, but also removed most of the starch from the fish. In the end the fish was super fat and the oil was a fishy starch soup making it impossible to reuse the oil.

While frying the fish in a super hot wok and little fat might be an option I think it will rip into little pieces during the process. Either steam them or prepare it under fire on a cast iron pan in the pizza oven. Not sure though if it is worth to make a mess on two ends. So instead maybe just try to make asian fish a different way.