Steamed fish with Spicy Noodle Vegetable Salad

It's that picnic time of year when the sun shines and the temptation to just grab the old standards, hummous, French bread, a slab of brie, crisps and a cold glass of Rose kicks in. But therein lies disaster if you're following the Fitbitch way.
Obviously once in a while is fine but think laterally of all the other delicious things you can eat on the beach or the parks if you just put a little bit more thought into it. Like this delicious salad dish which you can make for dinner and then keep some spare for lunch the next day. It's packed full of protein, healthy Omega 3s plus low GI carbohydrate in the form of buckwheat noodles much better than rice noodles or pasta.
If you don't fancy fish, serve it with thin slices of beef or chicken.
Calories: 232, Protein: 26g Fat: 19 Fat: 6

Ingredients
Serves one
White fish fillet, (I used haddock but sea bream or sea bass works much better)
5p piece amount of buckwheat noodles
Herb salad (Infinity foods one is delicious!)
1 carrot cut into batons
2inch piece of cucumber, cut into batons
1dsp of mixed seeds

For the dressing
Fish sauce
Rice wine vinegar
Lime juice, squeezed
Orange juice, squeezed
Birds Eye chilli, chopped finely
1inch piece of ginger, sliced finely

Roast the fish in a piece of foil paper with a squeeze of fresh juice. Meanwhile make the buckwheat noodles and the dressing. All you need to do for the dressing is mix according to taste. Keeping tasting regularly until you get the right mix of sweet and sour. I like lots of chilli so use a whole one, too much for some!
Once the fish is done combine all the salad ingredients, dress and place the fish on top. (Note - add the salad leaves for lunch on the day all they will end up soggy).