Stir the flour and salt together in a bowl.
Coat the fish fillets thoroughly in the flour mixture.
Heat the oil in a large non-stick frying pan over medium-high heat until hot.
Cook the fish for two minutes per side until finished, turning only once.
Toss chillies, coriander, mint, shallots, mangetout, and lime zest in a bowl for the salad.
Dissolve sugars in 30ml of water in a small pan over low heat.
Increase heat to medium and cook until the syrup is lightly golden.
Remove from heat and stir in fish sauce and lime juice.
Serve the fish topped with the salad and dressing alongside lime halves.