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1
Cut the fish into 8 chunks, season them with salt and place in a nonreactive pan or bowl large enough to hold the chunks in a single layer.
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2
Spread the seafood marinade evenly over the fish, cover the pan and refrigerate for at least 6 hours, or overnight.
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3
Place each chunk of fish in the center of a piece of banana leaf.
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4
Top each with a basil leaf and sprinkle with minced lime leaves.
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5
Fold the edges of the banana leaves over the fish to form small parcels.
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6
Fasten the loose ends with a toothpick.
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7
Fill the bottom of a steamer with water almost to, but not touching, the rack and bring to a boil.
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8
Place the parcels on the rack and steam, covered, for 15 minutes.
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9
When ready to serve, prepare a charcoal grill.
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10
Place the parcels on the grill and cook for 5 minutes, or until the banana leaves are evenly browned.
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11
To eat, unwrap the parcels to expose the fish.
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12
(Do not eat the banana leaf.)
