This is the Balinese version of a popular Javanese dish, Ikan Pepes. If banana leaves are not available, replace with greased aluminum foil. Small whole fish are often used in Bali instead of fillets cut from a large fish; just adjust the size of the banana leaf wrapping.

INGREDIENTS:
500 g (1 lb) skinned boneless snapper fillet, cut in 4
1 tsp salt
1 cup seafood spice paste
8 sprigs lemon basil
4 Salam leaves
1 tomato, sliced
4 banana leaves, cut in 15 cm (6 in) squares

PREPARATIONS:
1. Season fish fillet with salt and cover evenly with seafood spice paste.
2. Cover and leave to marinate in cool place for 6 hours
3. Place fish in center of banana leaves, top each with 2 springs of lemon basil and 1 salam leaf and tomato slice.
4. Fold banana leaves around fillets in shape of a small parcel, fasten with toothpick
5. Steam parcels for 7 minutes, then place on charcoal cooker or under a grill and cook for 5 minutes until banana leaves are evenly browned.