Adapted from The Big Green Egg® Cookbook
Set the EGG for direct cooking with the porcelain coated grid
Preheat the EGG to 350°F.
To make the sauce, combine the coconut milk, curry paste, and chicken stock in a small saucepan. Simmer on the stovetop over medium heat for 10 minutes, then keep warm.
Combine the basil, mint, cilantro, ginger, garlic and jalapeno in a medium bowl and mix well. Lay the four banana leaves out flat. Center 3 to 4 tablespoons of the herb mixture on the center of each leaf. Place a piece of fish on top of each mound of herbs, and top with 2 lime slices and ½ teaspoons of canola oil. Season with salt and pepper. For each packet, fold the sides of the leaf inward, fold the top and bottom over, tuck the ends under and secure the leaf with butchers twine.
Brush the leaves with the remaining canola oil and place on the grid. Close the lid of the EGG and grill for 7 to 8 minutes per side, until the interior of the fish is opaque (unwrap a package and insert a knife into the fish). Transfer the fish to individual plates, remove the twine, open the top, and spoon the sauce over the fish. Serve immediately.