Preheat the oven to 200°C.
Dry-fry white pepper, black pepper, nutmeg, tailed pepper, cumin, aniseed, long pepper, and coriander for 5 minutes.
Grind the toasted spices into a fine powder.
Add remaining spice paste ingredients and pound into a rough paste.
Rub the sea bass with lime juice and let it sit for 5 minutes.
Coat the fish in the spice paste, season with salt, and stuff with lemon-basil and bay leaves.
Wrap the fish tightly in a banana leaf and secure with skewers.
Bake in the oven for 40 to 50 minutes until cooked through.
Unwrap the fish and remove the meat from the bones while keeping the skin intact.