3 cloves garlic
5-10 small medium-length red and green chilies, seeded and sliced diagonally
2 handfuls lemon basil leaves
2 green onions (green parts only), sliced
Salt to taste
Light soy sauce to taste
Pieces of banana leaf or heavy aluminum foil 8 in
(20 cm) square for wrapping
3 small whole sea fish, cleaned and scaled, or 1¼ lb
(600 g) fish fillets
Chop the shallots and garlic finely and mix the herbs, spices and salt together, moistening with a little light soy say sauce. Prepare the banana leaves of pieces of aluminum foil according to the instructions in Squid in Banana-Leaf Packets.
Put a whole fish or a fillet on leaf, squeeze lime juice over it and spoon the herb mixture around it on both sides and in the cavity if whole. Roll up the leaves and secure with a toothpick. Steam for 10-15 minutes first (or cook it in a microwave if in banana leaves), then grill over low heat until the leaves are brown.
If you use foil, you can cook the packets entirely on the grill.