Place the fish into a baking dish, skin side down. Mix the soy sauce, fish and lime juice together in a glass and brush it onto the fish liberally. Bake in the oven for 8-10 minutes.
Pile up your choice of salad leaves in two bowls, top with the avocado, coriander and spring onions.
When the fish is cooked flake it into large chunks and tip over the salad leaves.
In a clean glass mix the dressing ingredients together and drizzle over everything.
If you're planning to have this dish as a packed lunch, let the fish cool fully before mixing with the salad bits and store the dressing in a small leak proof pot, and drizzle it over when you're ready to eat. You may want to omit the raw garlic from the dressing if you have to share office space with anyone after eating ;)