Add the curry paste and coconut milk to a saucepan and bring to the boil, reduce the heat and cook the sauce out till its reduced by a third and thick.
Pre heat the oven to 180'
Peel the garlic and ginger and cut into julienne or fine batons, cut the chill into thin rings, leaving the seeds in. Cut the lime into six wedges. Slice the spring onion into thin strips and put into cold water. Pick the top leaves from the coriander and then finely slice the remaining stalks finely.
Score the fish across the back from the spine to the belly about 5 millimeters deep, stuff the belly with a lime wedge, ginger, chilli, garlic, the coriander stalk and a couple of lime leaves. Place the fishes into the banana leaves, cover with equal amounts of the sauce and wrap the fish in the leaves. If they don't completely close then wrap in foil. Bake in the oven for 25/30 minutes. To check the fish is cooked open one and carefully run a knife down the backbone, the flesh should be firm and come away easily. If cooked cut the rest open, serve them still in the leaf with any juices and some jasmine rice, Finish with the picked coriander leaves and sliced spring onion.
«Any fish will work with this dish although try and stay away from oily fish and use whole fish where possible.»