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Heat the oven to 180C (160C fan)/350F/gas 4.
Put the trout fillets in a small, lined baking dish, ideally one small enough to hold them fairly snugly.
Mix the peanuts, half the soy sauce and 10g of the honey, stir to dissolve the honey, then pour over the trout, making sure the peanuts are evenly scattered over the top.
Bake for 16-20 minutes, depending on how lightly done you like your fish, or whether you prefer it cooked all the way through.
Meanwhile, smash the cucumber rounds on a chopping board; I do this with one end of a rolling pin, holding the cucumber slice upright like a wheel; alternatively, put the slices in a plastic bag and smash them with the pin.
Transfer the slices to a large bowl, scatter with the sea salt flakes and leave to steep for 15 minutes.
Meanwhile, in a small bowl, mix the remaining 15ml each of soy sauce and honey with the sesame oil, lime juice and chilli flakes, then season with salt to taste.
Drain the smashed cucumber well, return it to the bowl, then add the radishes and beans, and stir through the dressing.
Serve the trout hot with the salad alongside.