Add all the rempah ingredients together into a blender and blend (with a little water - if required) until you get a thick smooth paste.
Heat up yor wok or fry pan over a medium heat and fry your rempah (with some oil) - and fry until the paste is fragrant. Mix in your salt, sugar and set aside to cool down.
Prepare your fish. If fillets, score and debone. and spread the rempah and coat evenly, add kaffir lime leaves.
Put aside the marinated fish in the fridge for a minimum of 30 minutes or 2 hours to maximise the flavours.
Using a pot of water, soften banana leaves and wrap your fish inside.
Secure it with toothpicks or trussing strings.
Bake at preheated oven at 200 deg C for about 15-20 minutes or until cooked.
Served with some calamansi limes.