Stir the flour and salt together in a bowl.
Add the fish fillets and turn to coat well.
Heat the oil in a large non-stick frying pan over a medium to high heat till hot.
Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once.
For the salad, toss the chillies, coriander and mint leaves, shallots, mangetout and lime zest together in a bowl.
For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved.
Continue to cook over a medium heat until lightly golden.
Remove from the heat, add fish sauce and lime juice and stir to combine.
Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.