Make sure to preheat the barbecue until the coals reach a white-hot temperature for optimal grilling results.
Carefully cleanse the fish with cold water, then blot dry using a kitchen paper towel.
Detach the stalks of coriander from its bunch and place in a mortar, setting aside the leaves for garnishing. Discard the hard exterior leaves of lemongrass, trim it to shape and add it to your mixture.
Start by peeling and slicing the garlic and ginger, then adding in a sliced chili (optional). Top it off with some lime leaves that have been slightly bashed to unlock their flavors. Enjoy!
To prepare for each trout, spread out a generous double layer of newspaper and cover it with greaseproof paper.
Begin by cutting three limes into thin slices, then arrange the pieces in a line down the center of each newspaper.
Place your fish on top of the lime and stuff its cavity with half of your herby mixture. Generously season it with sea salt and glaze it over with oil before topping off with more lime slices and drizzling additional oil and salt to taste.
Gently bundle the newspaper and bind it with string. Submerge both packets in a bucket of water and allow them to soak for no longer than 5 minutes.
Grill the fish packets uncovered for 30 minutes or until the flesh is firm. Although your newspaper may seem charred, what matters most is that you have achieved a savory meal with impeccably cooked fish!
Take the succulent fish off of its wrapping, splash it with any delectable juices, sprinkle some fragrant coriander leaves over top and finish by garnishing with luscious lime wedges. Enjoy!
