1.Trim fish, removing skin; cut fish into 3cm-thick steaks, then cut steaks into 8 pieces.
2.Combine spices and lime juice in small bowl; pour spice mixture over fish in shallow dish, turn to coat. Cover; refrigerate 3 hours.
3.Remove fish from marinade; pat dry with absorbent paper. Toss fish pieces in rice flour; shake away excess. Heat oil in large frying pan; shallow-fry fish until cooked as desired. Drain on absorbent paper.
4.Stack fish high in the centre of a plate on banana leaf, if desired. Garnish with lime wedges, if desired.