Little Fish Cakes in Banana Leaves

• 1 1-pound sea bass fillet or other firm-fleshed white fish, skin removed
• Salt to taste
• 1 cup seafood marinade (see recipe)
• 8 pieces banana leaf, each 6 by 8 1/2 inches
• 8 large whole basil leaves
• 4 lime leaves, minced

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

bass fillet, salt, seafood marinade, banana leaf, basil, lime

Taken from cooking.nytimes.com/recipes/8004 (may not work)