Slice the fish fillets into 3–4 cm chunks, put in a bowl and lightly coat in the oil.
Put the corn in a heatproof bowl and cover with boiling water; blanch for 2 minutes, then drain. Meanwhile, preheat a barbecue hotplate or chargrill pan over a moderate heat.
Toss the salad leaves, sprouts, carrot, cucumber, capsicum and drained corn together in a large bowl. Set aside.
To make the dressing, put all the ingredients in a screw-top jar and shake well to mix.
Cook the fish on the barbecue plate or chargrill pan for 2–3 minutes on each side, or until just cooked when tested with a fork. (Alternatively, you can cook the fish in a non-stick frying pan for the same time.) Remove the fish from the heat, allow to cool for 1–2 minutes, and gently toss together with the salad and dressing. Serve immediately.
• You can use any firm white fish fillets for this recipe. Barramundi or swordfish fillets will go beautifully with the flavours and suit the cooking method. * • The salad and dressing can be made in advance and kept in the refrigerator. * • You can use any salad mix in this recipe; the ones with small leaves are more tender.