• Cut Spanish Mackerel fillets into 1 inch squares
• In a belacan, add coconut milk chili paste, lemongrass, shallots, garlic, turmeric, coriander, galangal, candlenuts, belacan and egg, blend into a 'smoothie'
• Cut and discard the 'spines' from the kaffir lime leaves, chop leaves into shreds
• Add sugar, salt and kaffir leaf shreds to the  mousse, give it a quick pulse or 2
• If using banana leaves, first blanch in hot water to make it pliable
• Put 2 pieces of fish in middle of the banana leaf rectangle, leaving an inch gap between
• Spoon 2-3 tbsp of mousse to cover fish and the gap between, in a lengthwise manner
• Add 2-3 daun kesom [or mint leaves] on top
• Fold banana leaf over and secure with a wooden toothpick at each end to form a rectangular
• If using aluminum foil, simply fold up sides and coil on top to seal package
• Fish packets can be cooked 2 ways - either grilled or steamed
• To grill - place fish packets on a grill 3 to 4 inch above a med hot charcoal fire, cook 2-3 min per side, open one to test for doneness
• To steam - place fish packets in a steamer, steam for about 15-20 mins, till done
• Serve hot, warm or at room temperature - spread on bread, or on a bed of steamed rice

Variation : Use any of your favorite white fish fillets - Chilean Sea Bass, Red Snapper, Grouper, Tilapia, Cod, Catfish, Sole, Flounder, Monkfish and Tilefish.