For this Vietnamese-style burnt fish recipe, skewer 6 whole medium-sized white fish, from the tail to the head, on fresh wooden sticks. Push one end of each stick into the ground to make the fish stand upright. Secure all the fish close to each other, cover with a large sheet of dry hay or pine needles and set alight. Allow it to burn and add more hay or needles to burn for 3 – 4 minutes. Combine 100ml of soya sauce with 45ml of sugar, 45ml of lime juice, 45ml of chopped fresh ginger, fresh chilli to taste and a few drops of sesame oil. Remove the burnt skin and dress the fish with the soya dressing. Serve with rice paper and crispy leaves or steamed rice.
