Ikan Percik


4 ikan kembung

Pound or blend together:

5 stalks lemon grass
2 medium-size onions
1 tbsp turmeric powder
3 pips garlic
santan from 1 grated coconut (coconut milk extracted with no water added)
2 tbsp sugar
salt to taste


Percik sauce: Heat the wok. Add coconut milk. When it starts to boil, add the pounded ingredients. Continue stirring until the sauce is thick and fragrant. Season to taste with sugar and salt.

Grill ikan kembung until done. Spoon the sauce over the fish and serve with white rice.

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