Step 1

Place the fish in a glass dish. Drizzle with lime juice and season with salt.

Step 2

Place the chilli, garlic, ginger and lemon grass in a mortar and use a pestle to gently pound until a smooth paste forms. Add coconut cream and fish sauce and stir until well combined.

Step 3

Wipe the banana leaves with a damp cloth. Place 2 pieces of banana leaf in a large metal steaming pan or bamboo steamer over a saucepan or wok of simmering water. Steam, covered, for 30 seconds or until leaves are soft and pliable. Place banana leaves on a clean work surface so they form a cross. Place 2 pieces of fish in the centre of the cross and top with one-quarter of the spice paste. Fold banana leaf to enclose fish and make a parcel. Secure each end of the parcel with a toothpick. Repeat with remaining banana leaves, fish and spice paste. Place fish parcels in steaming basket. Steam, covered, for 8 minutes or until fish flakes with a fork. Divide among serving plates and serve with steamed rice and lime wedges.