1. Lay out two sheets of heavy-duty foil, each about 2 feet long, one on top of the other. Spoon 2 tablespoons of sesame oil in the center of the foil, and top with the three orange slices, laid out in a row. Pile on the spinach, and salt and pepper generously. 2. Stuff the inside of the trout with the chili-garlic paste, ginger, and the remaining teaspoon of sesame oil, rubbing it in lightly so that it's evenly distributed. Place the trout upon the spinach, and top with the cilantro sprigs and additional salt and pepper. Pour the rice-wine vinegar and white wine around the fish, being careful not to let it run off the foil, then spoon the soy sauce over the fish. 3. Lay an additional sheet of heavy-duty foil over the top. Fold the edges of the sheets together on all sides, then roll them up until they bump into the food, forming a tight ridge around its perimeter. Center the pack on a fourth sheet of foil and fold the four sides over the top, one after another, sealing it well. 4. Place the package on a grill over a medium-high fire, or directly on the low-burning coals of a campfire, for 9¿¿¿11 minutes. 5. Remove it from the grill, unroll the foil, check for doneness, then slide the contents and the liquid onto a plate. Garnish with finely sliced scallions, cilantro, sesame seeds, and lime wedges, if desired, and eat with rice. Serves one.