Season fish with lemon juice and pepper and grill on both sides until cooked through.
Flake into pieces with a fork.
Blanch asparagus in boiling water, drain and plunge into iced water to chill.
Whisk lime juice, olive oil, soy sauce, fish sauce, white wine vinegar, garlic and ginger paste, wasabi paste and sugar together.
Toss fish, asparagus, dressing, radishes, baby marrows, mangetout and cos lettuce together and serve.
This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.