Hot and sour steamed fish with Thai salad

4 x 200g trevally fillets
3 fresh small red thai chillies, seeded, sliced thinly
3 fresh kaffir lime leaves, shredded finely
10cm stick (20g) fresh lemon grass, chopped finely
1/2 cup loosely packed fresh coriander leaves
1/2 cup loosely packed fresh mint leaves 1/2 cup loosely packed fresh bas leaves 150g snow peas, trimmed, sliced thinly
2 fresh long red chillies, seeded, sliced thinly
2 green onions, sliced thinly
50g snow pea sprouts
1 large mango (600g), sliced thinly
LIME AND SWEET CHILLI DRESSING
2 teaspoons sweet chilli sauce
1/3 cup (80ml) fish sauce
1/3 cup (80ml) lime juice
2 teaspoons peanut oil
1 clove garlic, crushed
1cm piece of fresh ginger (5g), grated
1 teaspoon grated palm sugar
 1 Make lime and sweet chili dressing
2 Combine fish, thai chili, lime leaf and lemon grass in large bowl with half of the dressing, cover, refrigerate for 30 minutes.
3 Place fish mix, in single layer, in baking-paper lined large bamboo steamer, steam, covered, over wok or large frying pan or simmering water about 10 minutes or until fish is cooked as desired
4 Meanwhile, place remaining ingredients in large bowl with remaining dressing, toss gently to combine.
Serve fish with salad
LIME AND SWEET CHILLI DRESSING Pace ingredients in screw-top jar: shake well.
Serves 4 per serving 19.8g carbohydrate; 8.7g total barrel (2.1g saturated fat); 1454kJ (347 ca); 46.5g protein