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