Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk

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4 large banana leaves or vine leaves

A little olive oil

2 fresh red chiles

2 sticks lemon grass, outer leaves removed, centers finely chopped

1 clove garlic, finely chopped

2 good handfuls fresh cilantro, roughly chopped

2 limes, juiced and zested

1 (400 milliliter) can coconut milk

2 tablespoons sesame seed oil

A drizzle fish sauce

1 tablespoon soy sauce

2 heaped tablespoons finely sliced fresh ginger

4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use other more abundant white-fleshed fish, such as Pacific mahi mahi, farmed striped bass, or farmed catfish)

4 rosemary sprigs or bay leaf sticks, to secure