Even though the Vietnamese enjoy grilling their seafood, we really love frying as well. A perfectly fried whole fish has phenomenal flavor and an addictive crunch. The crispy, fried fish skin is half the fun, but it also absorbs most of the salty fish sauce. The lime cuts through the saltiness, as does the steamed rice. If you would like to try this recipe with skinless fish fillets, cut the amount of fish sauce in half. This dish is popular at home as well as on the lazy Susan for a large group of people at a celebratory meal.