Cut the banana leaves into 6 squares, about 25 cm wide.
Cut the fish into 3 cm cubes.
place the banana leaf pieces in a heatproof bowl and pour boiling
water over them.
leave for about 30 seconds, by which time the leaves should be
pliable; drain.
Place the fish pieces in a large bowl and ad the coconut cream,
garlic, onion, ginger, sesame oil, salt, turmeric, paprika, chili
powder, rice flour and coriander.
Using your hands, combine the ingredients well, making sure the fish
is well covered with the mixture.
Divide the fish mixture evenly and place each portion in the centre
of a banana leaf piece.
Fold in the sides of each piece to form a type of envelope.
Hold the leaf in place with a toothpick or wooden skewer.
Fill a large pan or steamer with 5 cm of water. Place the fish
parcels on a steaming rack and cover and steam for 10 to 15 minutes or
until cooked.
Open on parcel to check that the fish is cooked before serving.
Serve with steamed rice.
Note : If banana leaves are not available, cook the fish mixture in
foil parcels.