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Ikan Perchik (Fish with Perchik Sauce)

Recipe submitted by Mesh

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This is a popular dish from Malaysia and Indonesia which has grilled spanish mackerel served with a generous helping of perchik sauce. Perchik is pronounced perr-chick. The perchik sauce is a Malay delicacy made with coconut milk and has a zesty taste to it because of the lemon grass. Enjoy!!!

Serves 4

Ingredients

4 whole spanish mackerel, cleaned
1 grated coconut, squeezed for coconut milk (with no water)
5 stalks lemon grass, sliced
2 medium sized red onions, peeled & quartered
3 cloves garlic, peeled
1 tbsp turmeric powder
salt, sugar & pepper, to taste

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Method

Season cleaned fish lightly with salt and pepper. Grill till done and set aside.
For perchik sauce, pound/blend together the lemon grass, red onions, garlic and turmeric powder. Heat a saucepan and bring the coconut milk to boil. Add the pounded/blended ingredients. Continue stirring until the sauce is thick and fragrant. Season to taste with sugar and salt.
Spoon the percik sauce over the grilled fish and serve with cooked white rice.

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Notes & Tips

Based on experience, I have found that ANY food tastes better when it's ingredients are pounded instead of blended. Which is why my Mum still slaves over the Mortar & Pestle or Stone Grinder even when my kitchen is equipped with the latest gadgets. Thanks to her, I rarely use my advanced kitchen gadgets and opt for the traditional methods instead. That is precisely why Mum's food is always the best.