Monkfish Wrapped In Banana Leaves With Ginger, Cilantro, Chile & Coconut Milk

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4 large banana leaves or grapevine leaves

a little olive oil

2 fresh chiles, red and/or green, seeded and finely chopped

2 stalks lemongrass, outer leaves removed, finely chopped

1 garlic clove, finely chopped

2 good handfuls of fresh cilantro, roughly chopped

Juice and zest of 2 limes

2 tablespoons Asian sesame seed oil

2 heaped tablespoons finely sliced fresh ginger

6 to 8 ounces monkfish per person

One 14-ounce can of coconut milk

4 rosemary sprigs or bay leaf stalks to secure

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