I have wanted to try this recipe for a while now but could not find banana leaves to wrap the fish in. I gave up on finding banana leaves last night and improvised by just wrapping the fish in tin foil, in the future I will make this dish with the banana leaves and upload new pictures becasue this picture does not do the dish justice. The ginger soy marinade on the fish gave a subtle flavor that carried throughout the dish and complimented the garlic chili oil that is poured over the fish at the very end. When picking a chili to use in the oil find one that is tolerable to eat. There are big pieces of pepper all over the place and you do not want to make it too spicy to eat. The recipe called to deseed the pepper but I left the seeds in one pepper and removed them from the second one to give it a bit more kick. I would recommend making this in the summer when it is warmer out, it has a great tropical feel to it.
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