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Place sweet potato in a saucepan with sugar, star anise, cinnamon and 1 litre water, bring to a simmer over medium heat and cook until tender (5-10 minutes). Drain and set aside.
Blend lime juice, stock, fish trimmings, celery, ginger, garlic, 20gm onion and 1 tsp fine sea salt in a blender until smooth.
Add coriander sprigs and green chilli and blend until finely chopped.
Pass through a fine sieve and refrigerate until chilled (20-30 minutes).
Combine mulloway and a pinch of salt in a chilled bowl and stir well. Add lime juice mixture to fish, then squeeze in extra lime juice to taste and toss to combine.
Meanwhile, soak remaining onion in iced water (5 minutes).
Drain onion, add to ceviche with remaining coriander and birdseye chilli, toss to combine, adjust seasoning to taste, then serve in a bowl with all the juices, with the sweet potato on the side.