Season fish with salt. Place each fish in three layers of banana leaves.
Top each fish with slices of onion, kamias and tomatoes.
In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
Cook over hot charcoal for 15 minutes. Serves 3.