In a large bowl, toss the sliced potatoes, oil, and Kosher salt. Using a slotted spoon, transfer to the air fryer's rotisserie basket. Make sure to let any loose oil drip off before placing the potatoes into the basket. Use your machine’s fry setting, or cook in the Air Fryer at 430 degrees for 20 minutes.

While the potatoes cook, pat the halibut dry and prepare three dredging plates with flour, egg wash, and sesame seeds mixed with flaked salt. Create an assembly line of halibut, dredging plates in the order above, followed lastly by the Air Fryer’s basket tray. Using one hand for dry and one hand for wet, coat each piece of halibut in the flour. Shake off excess flour, still using your dry hand, and move each piece over to the egg mix. Flip each piece, careful not to get your dry hand wet with egg. Now using your wet hand, make sure each side of the fish is coated and let any excess egg drip off before moving each piece into the sesame and salt mixture. Use your dry hand to sprinkle sesame seeds over the top of the egg-washed fish. Use your wet hand to flip the fish and make sure each side is coated with sesame seeds. Shake off excess seeds, and move each piece onto the basket tray. Repeat until all 15 pieces have been coated.

Once the potatoes are done, place the prepared fish in the Air Fryer set for 350 degrees and 10 minutes. Empty the cooked potatoes onto parchment and sprinkle with a bit more salt. Set aside while you prepare the aioli.

While the fish is cooking, prepare the aioli by mixing all of the listed Thai Chili Aioli ingredients in a medium size bowl. Whisk to combine, taste and add more garlic or ginger if needed. Place in a small bowl next to the fingerlings and garnish with one more sliced chili.

Once the fish is cooked, immediately move to the serving plate and garnish with a cilantro. Dip and enjoy!