In a small bowl combine the paste ingredients and mix until you have a smooth consistency. Smear the paste all over the fillets, cover with plastic wrap, and refrigerate for about 2 hours.
Rinse the banana leaves under cool running water or carefully wipe them clean with a soft, damp cloth.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the excess paste from the fillets, discard the paste, and place each fillet on the center of a banana leaf. Place some scallions on top. Fold the leaf over to completely enclose the fillet and make a packet. Secure with a toothpick, being careful not to pierce the fish. Brush each packet on both sides with water.
Brush the cooking grates clean. Grill the packets over direct medium heat, with the lid closed as much as possible, until the leaves are blackened in some parts, 8 to 10 minutes, turning once. (If the leaves begin to burn through, move the packet[s] over indirect heat.) Remove one of the packets from the grill to check the fish for doneness. If it is opaque all the way through, the fish is done. If not, return to the grill for a few more minutes.
Carefully open each packet, remove any pin bones from the fillets, drizzle each with ¼ teaspoon of soy sauce, or more to taste, and serve with steamed rice, if desired.
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