Combine first 10 ingredients in a large heavy-duty zip-top plastic bag. Add fillets; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove fillets from bag; discard marinade.
Cut 4 (12-inch) squares of parchment paper. Place each fillet on a square of parchment paper, and wrap tightly.
Place wrapped fillets in a bamboo or vegetable steamer. Steam, covered, 15 minutes or until fish flakes easily when tested with a fork. Unwrap fillets; serve with Banana-Curry Sauce. Serve with rice.