You will need
300 – 350 g skin on hake fillet
Ina Paarman’s Masala Spice
2 T (30 ml) canola oil
1 T (15 ml) butter
3 roti or pancakes
Season the fish all over with Masala Spice. Pat the seasoning well into the fish.
Pan-fry the fish over medium heat in the oil and butter, until just done. Start frying on the fleshy side and turn only once.
Remove from pan and flake the fish off the skin while still hot.
Taste and add a bit more Masala Spice if needed.
Butter both sides of the roti and cook on a griddle pan until spotty brown, or if using pancakes, briefly warm them in a frying pan with a little butter.
Place roti on a wooden board.
Divide flaked fish between all three. Top with sliced and dressed avo and fold over. Garnish with coriander if using and serve with lemon slices and a salad. Enjoy!