1.Combine sauces and juice in a small bowl.
2.Heat a medium non-stick frying pan over medium-heat. Add gai lan and the water; cook for 3 minutes or until just tender. Transfer to a serving plate; cover to keep warm.
3.Heat same pan over high heat. Cook fish for 2 minutes each side or until just cooked through. Add 1 tablespoon of the chilli sauce mixture; cook, turning fish for 30 seconds or until mixture coats fish.
4.Spoon remaining chilli sauce mixture over gai lan; top with fish. Sprinkle with black salt.