To preserve the onion and cauliflower (for the pickles), we put water to boil and peel the onion. Cut the cauliflower into small pieces. When the water starts to boil, blanch the onion about 5 seconds and reserve it. Blanch the cauliflower, in the same water as the onions, and remove. We chill with water and ice, and pack (onion and cauliflower separately) in Forvm Chardonnay vinegar in an airtight container / bag, for a week.
For the reduction of citrus fruits, we drain citrus fruits (oranges, lemons and limes) and strain them. In a bowl in the fire, reduce the juice of the citrus fruits until they acquire a texture of honey, 1 hour.
For pickling, we peel citrus fruits: lime, lemon and orange. We reserved juices and skins.
Laminate the garlic and ginger and brown them with the olive oil in a saucepan.
We remove the saucepan from the fire, and in the same container, we add the citrus juice and the rest of the ingredients: citronella, all the citrus skins, the galanga and the Kaffir lime leaves. Let stand about 2 hours and strain.
We salt the bonito and confit it in the marinade, with a saucepan on the fire, for 7 minutes. We heat the fish bottom. We separate the pickled bonito, we drain it on blotting paper and we reserve.
To make a pil-pil (as if it were a mayonnaise), soak the gelatin in cold water. We put the gelatine leaves on the bottom of hot fish. We passed it through the blender, and little by little, we added the oil from the bonito pickle.
To finish, we make a circle with the citrus reduction. We put the nice one on top and cover with the pil-pil. We put two pieces of onion, two pieces of cauliflower and two mint leaves, over each bonito.