Method

• 1.
  Line a large baking tray with baking paper. Place soy, maple syrup, ginger and garlic in a small bowl and stir to combine. Place trout on baking tray. Pour over marinade, then cover and refrigerate for 1 hour.
• 2.
  Meanwhile, for the cucumber salad, peel and halve cucumbers lengthways, scoop out seeds and discard. Transfer cucumber to a large ziplock bag, seal, then bash with a rolling pin. Using your hands, break into chunks. Add garlic and 2 tsp salt to the bag and rub into cucumber. Add onion, shake to combine, then seal, removing as much air as possible. Chill for 15 minutes.

• 3.
  Preheat the oven to 140°C. Cook the trout, uncovered, for 15 minutes or until just cooked through.
• 4.
  Meanwhile, drain cucumber mixture, discarding liquid, then toss with ginger in a bowl. Serve trout with cucumber salad, topped with micro herbs, if using.