In a bowl, combine the coconut milk, lime juice, ginger and garlic. Set aside.
Place each fish fillet in the centre of a sheet of aluminum foil. Drizzle with sauce. Season with salt and pepper. Fold up the foil and seal the papillotes tightly. Grill until the fish is cooked, about 5 minutes.
Sprinkle with cilantro and serve with basmati rice.