Ingredients
1 snake-head mullet (1000g)
50g dried shallot, peeled and finely chopped
50 liquid lard
100g roasted peanuts
To taste: rice-paper wrappers, sour carambola, green banana, cucumber, fresh herbs, cilantro and dipping sauce.

Preparation
Fry the dried shallot in boiling fat until golden; transfer to a bowl; set aside. Rub roasted peanuts together with hands and blow the skin away; then pound. Wash fresh herbs and cilantro in slightly saline water and drain. Place separately slices of carambola, banana, cucumber onto a plate.

Wash the fish well, keep as a whole. Before serving, skewer the fish on a smooth piece of bamboo and grill over a charcoal fire. When scales blacken and the skin becomes cracked, remove the skewer; scale the fish and put onto a plate; sprinkle with fried shallot and roasted peanuts; serve with rice-paper wrappers, carambola, banana, fresh herbs, cilantro, and dipping sauce.