Prepare banana leaves by dipping them in boiling water, rinsing with cold water, and drying.

Cut the fish several times to help with even cooking and flavor infusion.

Place each fish on a banana leaf and top with sliced lemongrass and crushed garlic.

Prepare the sauce by combining garlic, lime juice, soy sauce, sweet chili sauce, and sesame oil.

Drizzle some sauce over each fish, reserving the rest for the vegetables.

Fold the banana leaves over the fish to create sealed parcels and secure with kitchen string.

Cook the parcels in a preheated oven at 180°C for 25-30 minutes, or until the fish is cooked through.

Alternatively, cook on a covered BBQ using indirect heat for 20-25 minutes.

While the fish is cooking, prepare the vegetables.

Heat olive oil in a wok or large pan, add garlic and ginger, and stir-fry until fragrant.

Add sliced red pepper, carrot sticks, and sesame oil, and stir-fry for 2-3 minutes.

Add Asian cabbage, snow peas, red cabbage, bean sprouts, and the reserved sauce.

Stir-fry until the vegetables are just tender.

For extra sauce, combine sweet chili sauce, light soy sauce, and lime juice in a microwave-safe bowl and microwave for 30-45 seconds.

To serve, place a banana leaf on a serving platter, top with the whole fish, and pour the remaining juice and sauce from the banana leaf over the fish.

Arrange the stir-fried vegetables around the fish and garnish with sliced green onions.