3 tbsp sesame seeds
100g white cabbage, shredded
300g red cabbage, shredded
1⁄2 tsp salt
3 tbsp raw sugar
2 nori sheets, chopped
1 tbsp coarse sea salt
1 1⁄2 tbsp black peppercorns
1⁄2 tbsp garlic granules
4 banana leaves
1 garlic clove, finely chopped
20g ginger, peeled, finely chopped
3 tbsp lime juice
3 tbsp soy sauce
2 tbsp sun flower oil
1 red onion, cut into fine strips
300g carrots, peeled, cut into fine strips
2 spring onions, chopped
4 tbsp coriander leaves
To make Asian coleslaw, place sesame seeds in a frying pan and dry-roast until light brown. Set aside to cool. Place all cabbage in a large bowl with salt and 1 tablespoon of the sugar. Mix cabbage with hands for 3 minutes, then set aside for 10 minutes.
Preheat barbecue grill plate to medium. To make spice rub, place nori in a food processor and process until fine. Use a mortar and pestle to grind salt, peppercorns and remaining sugar. Add nori and remaining sesame seeds. Grind again and mix in garlic granules.
Wipe banana leaves with a wet towel and cut o stringy edges. Spread and press spice rub all over trout. Place each one on a banana leaf, folding in sides. Secure leaves with toothpicks to prevent parcels opening. Set aside for 10 minutes to rest.
Meanwhile, make ginger dressing. Place garlic, ginger, lime juice, soy and oil in a medium bowl and whisk to combine. Drain excess liquid from cabbage mixture. Add red onion, carrots, spring onions, ginger dressing, 1⁄2 tablespoon of the sesame seeds and coriander. Cover and set aside in fridge.
Grill parcels for about 10 minutes each side (leaves will turn brown). Carefully open parcels, taking care to remove all toothpicks,
and serve with Asian coleslaw.
Banana leaves are available at Asian supermarkets and grocers. Before using, hold leaves over hot grill until they start turning shiny and are easier to shape.