Spicy Monkfish in Banana Leaves with Coconut Shrimp Sauce

My favorite way of cooking fish is to steam it. It is easy to cook and, most importantly, it’s the best way to tell if the fish is fresh as there’s no fishy aroma once cooked. Using the bamboo steamer retains the moisture of the fish but if you wrap the fish in fresh banana leaves first, I find the leaves keep the fish especially moist and add a slight fragrance. The blackish-brown shrimp paste used to create the delicious sauce is made from fermented ground shrimp. It is widely used in Sou