Fish & crunchy asian salad

Ingredients

• 4 pieces white fish fillet
• 2 teaspoons olive oil
• Salad
• 3 cups Chinese cabbage, sliced
• 1 Lebanese cucumber, sliced
• 1 bunch English spinach leaves
• 12 snow peas, ends and strings removed
• 4 radishes, sliced
• 3 spring onions, sliced
• 1 cup bean shoots
• 1 chilli, seeded and sliced
• 250g cooked egg noodles, chilled
• Asian-style dressing
• 4 tablespoons lime or lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 1 tablespoon reduced-salt soy sauce
• 1/2 teaspoon brown sugar
• 1 tablespoon fresh ginger, peeled and finely diced
• 1 small clove garlic, chopped
• 1 fresh chilli, seeded and finely diced
• 1/2 cup parsley, mint or coriander, chopped