Grind all spice ingredients together until fine. Mix with lime & laksa/mint leaves, salt and sugar substitute.
Grind fish meat in a food processor until a coarse paste. Remove and transfer to a bowl. Add eggs, oil, and spices. Stir with spoon. Slowly mix in coconut cream.
Blanch banana leaves in boiling water and remove. Place 3 Tablespoons of fish mixture into each leave and spread it 1/4 inch thick. Fold edges over filling and secure with toothpick. Weave toothpick like sewiing fabric to secure packet.
Cook under broiler or hot charcoal fire for 8-10 minutes. turning once. Serve hot and let diner unwrap.
