Salt Grilled Akule fish with Savory Cabbage

Two gorgeous whole hooked Akule were at our grocery store. Here we are living on an island and I almost never cook fish-- I just don't really know how! Plus their goggly eyes looking up at me through the saran wrap, it's almost too much. But these guys called my name. They're a small fish-- about 1/2 lbs each-- with nice white flesh.
We got them home and Matt cleaned them out for me and scraped off their scales(one of which I see lodged in my cookbook), and left the heads on . I patted them dry, rubbed them all over with red sea salt, and dredged them in flour. Then I heated about 1/4 cup of olive oil in a big skillet over medium high and threw the suckers in to brown. They cooked for about 6 minutes per side and got a nice golden crust on them.
Meanwhile I chopped up a quarter head each of green and purple cabbage, threw those in a little saute pan with 1 inch of chopped fresh ginger, about 3 tbsp mirin, and a tablespoon of hoisin sauce. I stirfried that for about 2 minutes-- until the cabbage is still crunchy but warmed through and the sauce is bubbling.
I served the fish whole on a bed of the cabbage. Yummmmmmy.