Chilli lime dressing
1.Make chilli lime dressing. Combine ingredients in screw-top jar, shake well.
2.Remove heads from fish. Score fish through thickest part of flesh, place on large tray. Drizzle fish all over with half the dressing. Cover, refrigerate 1 hour.
3.Cut 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.Combine chilli, lime leaves and onion in medium bowl. Halve lemon grass lengthways then halve crossways.
5.Place banana leaf squares on bench. Place two strips of lemon grass on centre of each leaf, top with fish. Place equal amounts of chilli, lime and onion mixture on fish, fold opposite corners of leaf over to enclose fish, secure with kitchen string.
6.Cook two parcels, in single layer, in large bamboo steamer over large saucepan of simmering water, about 15 minutes or until fish is cooked through. Repeat with remaining parcels.
7.Serve fish in parcels, drizzle with remaining dressing. Accompany with steamed jasmine rice.
Banana leaves are sold in bundles in Asian food shops, greengrocers and some supermarkets. Use foil if banana leaves are unavailable.Note