2 whole trout, cleaned (about 2lb/1kg total)
3/4 tsp (4 ml) each salt and pepper
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) lime juice
14 thin slices ginger root
3 cloves of garlic, thinly sliced
20 sprigs fresh coriander
2 red finger chili peppers, halved
Sprinkle insides of fish with 1/2 tsp (2 ml) each of the salt and pepper. Place in shallow greased roasting pan. Rub all over with oil and lime juice.
Slice one of the limes. Stuff lime slices, ginger, coriander and red chili peppers into fish cavities. Sprinkle outsides with remaining salt and pepper.
Roast in 425°F (220°C) oven until flesh flakes easily when tested with fork, about 25 minutes.
Transfer fish and any juices ton platter. Peel back skin; lift each filet off bones. Quarter remaining lime; serve with fish.