Ikan percik

Serves 4 to 6

For marinating

6 garlic cloves

6 medium shallots

3 inches ginger, peeled

2 inches galangal, peeled

6 stalks lemongrass, crushed slightly 1/2 cup water

4 medium size Indian mackerel (ikan kembung), cleaned in briny water

For cooking

6 tbsp oil

2 tbsp chilli paste

400ml low fat coconut milk

3 stalks lemongrass, crushed slightly 2 tablespoons of turmeric powder 3 sun-dried asam keping

1/2 cup water salt and sugar to taste

To make

Blend all the ingredients for marination (except fish) in a blender. Pour the blended mixture on the fish and marinate for at least 3 hours. Once done, take out the fish and put in a separate container. Do not throw away leftover marinade.

In a deep pan over medium heat, add oil. Once oil is hot, add leftover marinade and stir well. Lower the heat and add chilli paste. Stir constantly until the chilli darkens; make sure not to burn it.

Once the mixture reaches pecah minyak (a layer of oil emerges), pour in the coconut milk and stir. Then, add the turmeric powder, lemongrass and sun-dried asam keping. Stir until thoroughly combined. Add water, salt and sugar and stir well. Then, slide in all 4 fish. Cook for 6-8 minutes on each side and only flip once. When done, serve hot with rice.