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1
Unfold banana leaves.
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2
Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears.
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3
Cut ribs into 12-inch strips (you'll need 8) for tying packets.
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4
Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding).
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5
Gently wash banana leaf squares in a large pan of water, then pat dry.
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6
Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes.
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7
Add stock and fish sauce and bring to a boil over high heat, stirring.
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8
Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.
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9
Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves.
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10
Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet.
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11
Tie packet with a strip of banana leaf rib and transfer to heatproof plate.
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12
Assemble 7 more packets in same manner, arranging in 1 layer on plate.
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13
Bring 1 inch water to a boil in wok fitted with steamer rack.
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14
Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes.
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15
Serve packets warm or at room temperature.
