• Preheat a deep fryer to 170°C.
• Heat a hibachi grill.

For the Tostada

• In a large bowl, combine the 150g of masa harina with salt, whisk to incorporate.
• Add water and oil and then mix with a fork until it starts to come together. Once the mixture is cool enough to handle, knead the dough for 1-2 minutes until a smooth consistency.  Add a little extra flour if the mixture is too sticky.
• Divide the dough into 30gm portions and roll into balls. Place on a baking tray and cover with cling wrap. Allow to rest for 30 minutes.
• While resting, take remaining 50g of masa and toast in a low-medium frying pan, tossing regularly to achieve a roasted nutty colour and aroma.

For the Pickled Onions

• Place vinegar, salt and sugar into a saucepan and bring to gentle simmer.
• Toast the cinnamon quills lightly over the hibachi grill or an oven rack placed over an open flame until toasted and fragrant.
• Peel the pineapple and place the peel into a medium bowl.  Reserve the flesh for the pineapple salsa.
• Once the sugar and salt has dissolved, pour over the top of the pineapple skins. Add the toasted cinnamon quills.
• Slice onions with mandolin to 2mm thickness. Place into the pickle brine whilst warm and allow to sit for at least 30 minutes.
• Remove the onions and set aside in a small serving bowl. Retain the liquid for the hibiscus dressing and pineapple salsa.

For the Hibiscus Dressing

• Place dried hibiscus into heat-proof bowl.
• Place the white vinegar in a small saucepan on a medium heat and bring to a simmer.
• Pour the vinegar over the hibiscus and allow to sit for 45 minutes.
• To make the dressing, place 20ml of the strained hibiscus vinegar into a small bowl.  Add the remaining ingredients and 20ml pickled onion liquid and stir to combine. Taste and adjust seasoning.  Transfer to squeezy bottle and set aside.
• Reserve the remaining vinegar for the pineapple salsa.

For the Pineapple Salsa

• Slice the pineapple into 5mm slices. Place half to one side and place the other half onto a hibachi grill or an open flame to char. Once some charry black colour starts to show on the pineapple, flip and lightly char the opposite side.
• Brunoise the onions, jalapeno and scotch bonnet and add to a medium bowl.
• Cut the fresh and charred pineapple into 5mm cubes and place in the bowl with the 10ml of the hibiscus vinegar and 20ml of the pickled onion liquid. Add the remaining ingredients and stir to combine.
• Season generously with salt and adjust to taste - this should be sweet, hot and fresh. Set aside in a serving bowl.

For the Charred Tomato and Okra

• Halve the tomatoes and char on the grill until blackened.
• Slice the okra into 1cm slices and place on the hibachi with the halved tomatoes. Grill until softened and charred. Remove and set aside is separate serving bowls.

To Make the Tostadas

• Take the rested dough hand press each portion in a tortilla press between two pieces of baking paper. Place pressed tortillas into a dry frypan over medium heat to toast for 90 seconds each side.
• Remove toasted tortillas from the pan and place into the deep fryer. Fry until crispy.
• Drain on a tray lined with paper towel. Season with salt flakes and a generous amount of the roasted masa.

When ready to serve

• Dice the bonito into 1cm cubes. Set aside into a small serving bowl. Squeeze lime juice onto the fish and add a big pinch of salt flakes. Dress with 1 tablespoon of hibiscus dressing and mix thoroughly.

To Assemble Tostada

• Take one tostada, add a layer of the fish, a generous portion of salsa, some charred tomato and okra and squeeze a little extra fresh lime over the top.