Mix all ingredients in bowl.
Add in cubed fish. Coat well.
Clingwrap and leave for 3 hours to marinate.
Thread fish onto soaked wooden skewers.
Heat frying pan, add butter/oil and fry fish till tender.
Mix all dip ingredients. Serve with fish, with fresh lemon and crisp flatbread.
Note: Ayesha originally had kingklip fish, I would have preferred that fish if I had on hand.