Cut the fish into thin slices. Grind onion, salt, chilies, turmeric, lemon zest, garlic, pepper and fish sauce in an electric blender. Add a tiny bit of the coconut milk if necessary. Transfer this paste to a large baking bowl, add the fish, half of the coconut milk and the egg. Mix until the fish has absorbed most of the liquid.
Spread an ovenproof dish with a large cabbage leaf, place the fish on top. Stir rice flour with the remaining coconut milk and spread evenly over the fish. Sprinkle with scallions and cilantro greens. Cover and steam for 30 minutes until tender. Cool slightly to firm. Serve with long-grain rice as a side dish.
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