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4 large Banana Leaves
drop of Olive Oil
2 fresh Red Chili
2 sticks Lemon Grass, leaves removed, centers finely chopped
1 clove Garlic, finely chopped
2 handfuls fresh Cilantro, roughly chopped
2 Limes, juiced and zested
1 can coconut milk (14 oz)
2 Tbsp Sesame Seed Oil
drizzle of Fish Sauce
1 Tbsp Soy Sauce
2 heaped Tbsp finely sliced fresh Ginger
4 pieces Monkfish (6 to 8 ounce each)
4 Rosemary Sprigs or Bay Leaf Sticks, to secure
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