Heat oil in deep skillet and fry shredded sweet potatoes until crispy. Drain on paper towel.
Arrange diced fish on a serving dish. Season with salt and pepper and spread green onion over fish.
Mix passion fruit juice with molasses in a saucepan and bring to a boil, and reduce for 20 minutes approximately, over medium heat. Set aside and cool. Add lemon juice, garlic, aji limo and ginger and mix. Spoon over fish.
Sprinkle over with chopped parsley, corn kernels, diced mango and top with fried sweet potatoes.
How to fillet, skin and debone fish