Put the glass noodles in a bowl, cover with water and soak for 20 minutes, then drain and slice into 1 1/2-inch lengths.
In a small bowl, combine the sugar, fish sauce, salt and pepper and mix well. Add the soy beans and fold through. Coat the fish fillets with this mixture, and set aside.
Run the banana leaves through an open flame a few times or place on a heated grill (over medium heat) to soften.
Place two fillets of fish per banana leaf and top with glass noodles, garlic oil and sliced red chilli.
Bring water to a boil in a large steamer. Add the fish and steam, covered, over high heat for 7 minutes.
Carefully remove the fish from the steamer. Serve with jasmine rice, and a small bowl of sliced red chilli and soy sauce for dipping.
Recipe courtesy of Luke Nguyen