Take your whole fish and rub it inside and out with the brown sugar and fish sauce. Then stuff the cavity with the lime leaves (crush them in your hands to release the flavour), sliced lemon and ginger. Wrap the whole thing in tinfoil (this can be prepared ahead of time and left sitting in the fridge so the flavours infuse). Otherwise, head out to the BBQ and put it (in the tinfoil) on a medium heat for 30 minutes. While that cooks, prep your side dishes. 

For the flatbreads, take your cooked and cooled kūmara in a medium bowl and start adding flour. Start with 1 cup, mixing and adding it in small amounts until it forms a tight dough. Flour your benchtop or board and divide the dough into balls that fit in the palm of your hand. Roll out to 1-centimetre (can be thinner, not thicker). You don’t need to be precious about shape and uniformity – they are rustic! Flour the dough well and set them aside in a single layer (do not stack!). 

Now for the easiest side salad! Cut the cucumber into 5-millimetre half moons and pop in a bowl with the Kewpie sesame dressing – this stuff is so umami and moreish! 

Once the fish has been in for 25 minutes, get your flat breads on the grill. Make sure the grill is oiled and pop your bread on. Give them 2–3 minutes per side, and feel free to flip them a few times so they cook through but don't burn.  

Carefully take the fish from the tinfoil and place on a platter – pour all the juices from the foil over the fish. Tear a piece of flat bread off, put some cucumber in it and top with the succulent fish – enjoy!! 

Remember, kids – fish have bones.