Rukmini Iyer’s quick and easy recipe for soy and peanut trout with smashed cucumber, radishes and beans

This hearty yet light dinner combines flavorful peanut trout with a crunchy, tangy salad tossed with a custom dressing made from soy sauce, honey, sesame oil, lime juice, and chili flakes. For texture, the cucumber rounds are smashed using a rolling pin or smashed manually, then seasoned with sea salt to reduce water content. The meal is also low-carb, thanks to the combination of crunchy vegetables, crispy cooked trout, and creamy peanut dressing.