FISH AND VEGETABLE SALAD

Ingredients:
Garlic cloves - 2 (smashed and chopped)
Soya sauce - 1 tbsp
Sugar - 1/2 tsp
Wine vinegar - 3 tbsp
Olive oil - 1/2 cup
Vegetable oil - 2 tbsp
Sole filets - 2 (cut in 1" pieces)
Broccoli - 2 cups(blanched)
Snow peas - 125 gms (blanched)
Asparagus - 6 (cooked and cut in 1" lengths)
Cherry tomatoes - 6 (halved)
Fresh chives - 2 tbsp(chopped)
Water chestnuts  - 6(sliced)
Ginger paste - 1/4 tsp
Cumin powder - 1/2 tsp
Lemon juice  - 1
Salt and pepper

Method:

• Whisk vinegar, garlic, soya, sugar, olive oil and lemon juice together until well incorporated; set aside.
• Heat vegetable oil in large frying pan. Cook fish 2 minutes each side over high heat.
• Add broccoli and pea pods; mix well.
• Add remaining ingredients, season to taste and cook 3 to 4 minutes over high heat.
• Transfer mixture to large salad bowl.
• Whisk dressing and pour over ingredients; toss well and serve immediately.