Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***for the spice mixture***
   1      teaspoon      turmeric powder
  10                    dried Thai chilies -- seeded
   4                    fresh Thai chilies -- seeded
   1      piece         galangal -- (thumb-size)
   5                    candlenuts
   1      tablespoon    shrimp paste
   1      tablespoon    lime juice
                        ***for the fish***
     1/4  pound         sea bass fillets
   2                    onions -- grated
   2      large         eggs
     1/2  cup           coconut milk
   1      tablespoon    sugar
   2      teaspoons     salt
   4                    lime leaves -- thinly sliced
  20      pieces        banana leaf -- (5-by-7-inch)

Preparation:

1. For the spice mixture, combine the ingredients in a food processor and process until smooth. 2. To make the fish, slice half of the fish into 20 strips of equal size and set aside. Finely mince the remaining fish and place it in a large bowl. Add 1/4 cup of water and beat well. Add the spice mixture, onions, eggs, coconut milk, sugar, salt and lime leaves and mix. Spread a heaping tablespoon of the mixture on the bottom third of a piece of banana leaf and top with a piece of fish fillet. Fold the sides of the leaf in and roll up tightly. Secure with a toothpick. Repeat until all the leaves are filled. 3. Place the rolled leaves in layers on a steamer rack. Steam, covered, until heated through, 6 to 7 minutes. To eat, unwrap the roll to expose the filling. Do not eat the banana leaf.