1.Pat fish dry, inside and out, with absorbent paper. Score fish three times both sides.
2.Combine sauce, rind, juice, lemongrass, onion and chilli in large bowl, add fish; turn to coat fish in mixture. Cover; refrigerate 1 hour.
3.Meanwhile, trim banana leaf into four 30cm squares. Using tongs, dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper.
4.Place leaves on bench; place one fish on each leaf. Fold opposite corners of leaf to enclose fish; secure each parcel with kitchen string.
5.Steam parcels in large bamboo steamer, in two batches, in single layer, over wok of simmering water about 20 minutes. Serve fish sprinkled with coriander.
We used small bream in this recipe. This dish goes well with steamed jasmine rice.Note