Mince the Garlic (2 clove). Chop the leaves of the Fresh Cilantro (1 tablespoon) and the green part of the Scallion (1 stalk). Dice the Red Bell Pepper (1) and the Jalapeño Pepper (1).
Place Shallot (1), half of the garlic, Low-Sodium Soy Sauce (3 tablespoon), Coconut Milk (1 cup), Fresh Lime Juice (2 tablespoon), Crushed Red Pepper Flakes (1/2 teaspoon), Ground Ginger (1/8 teaspoon) and Brown Sugar (1 tablespoon) in a food processor, blend into a marinade.
Place Tilapia (2 piece) in a large ziploc bag and add about 2/3 of the marinade to the bag, reserving a third for later. Marinate fish overnight in the refrigerator.
Combine Canned Diced Pineapple (20 ounce), scallion, red bell pepper, jalapeño pepper, cilantro, the remaining garlic, the juice of the Lime (1/2), Chili Powder (1 teaspoon), Salt (1/4 teaspoon), and Extra-Virgin Olive Oil (1/2 teaspoon). Cover and place in the refrigerator overnight.
Preheat oven to 350 degrees F (180 degrees C).
Cook White Rice (1 cup) according to instructions and set aside. Keep warm.
Place a Banana Leaves (2) seam side up on a cutting board. Take a marinated fish filet and place in the center of the leaf.
Wrap the fish with the leaf and secure it with toothpicks.
Turn wrapped fish over (seam side down) and place in a glass baking dish.
Bake at 350 degrees F (180 degrees C) oven for about 20 minutes or until fish is done.
Add reserved curry marinade to a sauce pan and heat over medium high heat for about 5 minutes- just until it starts to simmer.
Once the fish is cooked, unwrap and serve it on plate with rice. Drizzle marinade over fish and top with fruit salsa.