Asian Style Rainbow Trout

• 4 x rainbow trout
• 4 banana leaves
• Lime wedges to serve

For the slaw

• 2 tsp coarse sea salt
• 100g white cabbage, shredded
• 300g red cabbage, shredded
• ½ tsp salt
• 1 tbsp granulated sugar
• 1 red onion, halved and sliced into very thin half-moons
• 250g carrots, julienne sliced or coarsely grated
• 2 spring onions, finely chopped
• Small handful coriander leaves
• 1 clove garlic, finely chopped
• 20g fresh ginger, finely chopped
• 3 tbsp lime juice
• 3 tbsp soy sauce
• 2 tbsp sunflower oil
• ½ tbsp sesame seeds, toasted

For the rub

• 2 nori sheets
• 1 tbsp coarse sea salt
• 1½ tbsp black peppercorns
• 2 tbsp granulated sugar
• 2½ tbsp sesame seeds, toasted
• ½ tbsp garlic granules