Prepare the sauce and at to the vegetables let infuse in refrigerator for an hour. Garnish with flying fish roe (Tobiko Caviar), chopped cilantro and slivered  scallion.

ulienne the onion and generously salt. Once sweating, add the lime juice. Large dice the mango and small dice the red pepper, then add it to the onions. Chop the cilantro and mix it in to the onion mixture. Thinly slice the mahi. Take some of the onion and mango mixture and mix it with the sliced mahi. Adjust the seasoning. Serve in a glass bowl garnished with parsley and tostone.

Filet the fish into sashimi cut pieces. Reserve in the fridge. Take the onions peeled and cut into quarters, removing the core pieces from each quarter. Finely julianne the larger pieces. Core and seed the tomatoes, cut into ¼'s and finely julienne. Finely chop the stick of lemongrass. Finely chop the recao and chop the scallions into cylinders. In a pan, mix all the vegetables together. Add the lime juice and salt. With a wooden spoon, stir in the coconut milk and the sugar, mixing well to make sure the sugar dissolves in the liquid. Fold in the halibut gently. Add the sesame oil and wrap tightly, storing in the fridge for at least 3 hours.

Place the tortillas on the flat top to toast. Whip the egg whites until fluffy. Toss the meat into the corn starch then into the egg whites, and drop the mix into the fryer, breaking it up with tongs once crispy. Pour the vegetable oil into a hot sautÈ pan and toss in the garlic, red peppers and celery mix. Saute until hot. Add the crispy meat from the fryer to the sautÈ pan. Add the scallions, recao and hoisin sauce. Saute until well coated. Deglaze the pan with the Mongolian stock. Cut the 2 tortillas in half, stack them on top of each other then fan them out and place on the plate. Stack the Mongolian meat at the point of the fan of the tortillas. Garnish the meat with white sesame seeds and the plate with a sprig of parsley.