The method of cooking food in this recipe has long been replaced with modern, time-saving methods. Yet for a authentic tasting, moist fish with the subtle aroma of banana, find some banana leaves in your local Chinese store and begin wrapping!

• 4 Red chili, sliced and deseeded
• 3 Garlic Cloves, finely chopped 
• 4 Shallot, chopped  
• 5g Galangal, sliced  
• 5g Kaffir Lime Leaves, finely chopped 
• 15 ml ABC Sweet Soy Sauce  
• 2 Lemon Grass Stalks  
• 1 tsp Salt  
• 1 tbsp Sugar  
• 1Tomato, diced  
• 1 Red Bell Pepper (Capsicum), julienne  
• 1tbsp Cooking oil  

Method:

In a large bowl, combine the turmeric, the juice and flesh of a lime with the fish and allow to marinade for 15 minutes. Put all sauce ingredients except for cooking oil in a food processor and process into a rough mix. In a sauce pan, heat the cooking oil over high heat and stir fry sauce mix for 1 minute. Lay banana leaves down and spread 2 heaped tablespoons of the sauce over the leaf. Score 3 slits in both sides of each fish and place fish onto the sauce on the banana leaf. Spoon another 3 tablespoons of sauce mixture over the upward facing side of the fish. Wrap the fish with banana leaf and the banana leaf in aluminum foil. Grill the fish or barbeque for 8 minutes, turning once. Using tongs and a fork, remove foil and open banana leaf and serve immediately with hot rice and Asian greens.
   
Shopping tip: If whole Sea Bass are hard to find, it can be easily substituted for Grouper, Halibut or Salmon fillets