Cagou (grilled fish in coconut milk)

Instructions

1. Rinse the fish fillets, pat them dry and lightly score the skin.
2. Mix the coconut milk, the juice and zest of the limes, the sliced shallots and the chopped coriander.
3. Marinate the fillets in this mixture for 15 minutes in the fridge.
4. Pass the banana leaves quickly over a flame to soften them, then place a fillet in the centre of each.
5. Spoon over some marinade, fold the leaf into a parcel and tie it up.
6. Grill the parcels on a hot plate or on the barbecue over medium heat for 10 to 12 minutes per side.
7. Open one parcel to check: the flesh should flake easily with a fork.
8. Serve straight away with the rice and the reheated marinade.