1 Bowl, 1 Small bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Mandoline, 1 Lid, 1 Steamer basket
1 Rinse fish, pat dry and cut into 2 cm (approximately 3/4-inch) cubes.
2 In a bowl, mix together curry paste, 2 1/2 tablespoons fish sauce, the broth and a few drops of oil. Add fish, turn to coat and set aside to marinate.
3 Open banana leaves and cut out thick inner veins. Cut some of the leaves into 12 strips, about 30 cm (approximately 12 inches) long, to use for tying bundles. Cut remaining leaves into 8 squares, each about 25 x 25 cm (approximately10 x 10 inches). Rinse squares thoroughly and pat dry.
4 To make banana squares more pliable, warm them on on at a time over a hot stove or in a single layer in the oven. Divide marinated fish among the squares. Rinse lime leaves and shake dry, then place 1 on each each square. Fold opposite sides of banana squares over the fish to cover.
5 Fold remaining two sides of squares over fish to form a bundle. Carefully tie with reserved banana-leaf strips (the leaves may tear slightly). Refrigerate up to 1 hour.
6 Meanwhile, rinse celery, remove and strings and cut celery into long, thin strips.
7 Peel onions and slice thinly. Rinse cilantro, shake dry, pluck leaves and coarsely chop.
8 Peel and core papaya. With a mandoline or peeler, shave papaya into very thin strips. Place in a bowl and knead briefly with a little salt.
9 Squeeze juice from lime and measure out 4 tablespoons. In a bowl, mix lime juice with the remaining fish sauce and the sugar. In a large bowl, combine celery, onions, cilantro and papaya. Pour lime-dressing over the top and add remaining oil. Toss together and let marinate 40 minutes.
10 Fill a wok with water to reach 3 cm (approximately 1 inch) up the sides. Place a steamer basket in wok and add fish packets. Cover, bring water to a boil and steam until packets darken, 12-15 minutes. Remove packets and serve immediately with the papaya salad.