if you can’t find angelfish, any firm white fish will be delicious here.

Serves 4

For the bokkom sambal:
1 small onion, finely diced
2 fillets anchovies, finely diced
1 hard boiled egg, white, yolk finely diced
handful of fresh coriander leaves, finely chopped
handful of fresh mint leaves, finely chopped
fresh lemon juice

For serving:
full cream yogurt
fresh spinach leaves
edible flowers

1. Make the fish: Skewer 3 cubes each onto 6 bamboo skewers.
2. Dust each generously with fish masala and fry in a skillet for a couple of minutes each side until just cooked.
3. Dress with freshly squeezed lemon juice.
4. Make the bokkom sambal: Mix all the chopped ingredients together until well blended. Dress with lemon juice and set aside until plating.
5. Add a spoonful of yogurt to each plate.
6. op with the freshly pan-fried angel fish skewers and some spinach leaves.
7. Add a spoonful of bokkom sambal. Top with edible flowers and serve.

Production by Sven Alberding | Photography by Warren Heath | Recipes by Chef Kobus van der Merwe