Banana leaf-wrapped cod with kaffir lime and shiso rice

Preheat oven to 375°F. Place rice in a fine-mesh sieve and rinse with cold water until water runs clear. Transfer to a medium saucepan and add 1 ½ cups of water. Bring to boil over high heat, then reduce heat so water is barely simmering. Cover and cook for 15 to 20 minutes until all the water is absorbed. Take off the heat, fluff the rice with a fork and let sit, covered, for 10 minutes. While the rice cooks:
*Season fish fillets with salt and pepper and set aside.
*Slice off green parts of scallion, thinly slice lengthwise and soak in small bowl with ice water. Thinly slice bottom white half and keep separate.
*Slightly tear Kaffir leaves to release flavor.

Layer two banana leaves on top of each other for each fillet of fish. Scatter white part of scallions and torn Kaffir leaves evenly between two sets of leaves. Top with fish and sprinkle with a drizzle of olive oil. Wrap each fillet by folding the short ends of banana leaves into each other. Then fold in one end and flip on to other end to seal. Place in baking dish with ¼ cup water and steam in oven until fish is flaking and opaque, 20 to 22 minutes. Meanwhile:
Peel and mince garlic and ginger. Deseed and mince chile.
Roughly chop cilantro. Thinly slice shiso.
Drain green scallion tops.

Combine fish sauce, sugar, 2 tablespoons lime juice, 2 tablespoons water and a sprinkle of salt in a small bowl and mix well to dissolve sugar. Stir in ginger, chile and cilantro.

When rice is finished cooking, stir in shiso leaves. Remove fish from oven, carefully unwrap banana leaves, top with sauce and serve alongside rise. Garnish with green scallion tops.