Chop the onions, garlic, ginger, chili and lemongrass stalk. Grind the peppercorns in a mortar. Heat a wok (or heavy skillet) and sauté these ingredients briefly. Add tamarind paste, soy sauce, cumin and coriander and season with salt. Coat the fish inside and out with the finished marinade and let sit in the refrigerator for about 1 hour. Then brush each banana leaf with oil and place one fish on each. Add a bay leaf or two and wrap the fish well in the banana leaf. Place on the grill and let cook for about 20 minutes. Serve in the banana leaf if possible.
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