Clean, wash and pluck the salad into bite-sized pieces. Peel and coarsely grate the carrots. Clean, wash and slice radishes. Clean and wash the cucumber. First cut into slices, then into sticks.
Clean, wash and cut the spring onions into rings. Halve, clean, wash and cut the peppers into small sticks.
Wash the fish, dab dry and place it with the skin side down on a baking tray lined with baking paper. Mix 2 tablespoons of oil and 5 spice powder, brush fillets with it. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
manufacturer) cook for 8-10 minutes.
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Wash limes, grate dry, cut in half and squeeze juice. Mix lime juice, chilli, fish sauce and soy sauce.
Stir in sesame oil and 1 tablespoon of oil drop by drop, season to taste with sugar. Chop the peanuts. Wash coriander, shake dry and pluck leaves. Mix salad, carrots, cucumber, spring onions, peppers, coriander, peanuts and dressing and arrange on plates.
Take the fillets out of the oven. Arrange on the salad. Garnish with squeezed lime halves if desired.