Fish Percik
Ikan percik which originated from Kelantan’s original AYAM PERCIK is cooked with various spices that give wonderful flavours to the juicy and tender fish meat. With taste complimentary from AJI-SHIO® Flavored Black Pepper and SERI-AJI® All Purpose Seasoning for Deep Frying, this meals it best to be enjoyed together with friends and family during the holy month of Ramadan.
| 500 g | Red snapper fillet, the bigger version |
| 5 Foil | 10’x10’ |
| 5 pieces | Banana leaves, 5’ x5 |
| ½ cup | Oil |
| 2 cups | Thick coconut milk |
| 1 tbsp | Tamarind sauce, mix with 5-6tbsp of water |
| To taste | Salt |
| 1 sachets | SERI-AJI® All Purpose Seasoning for Deep Frying |
| Some (one drop) | Red colouring |
| 1/2 | Lemon |
| Some | Parsley |
Ingredients A: to season fish
| 1 tsp | Turmeric powder |
| 1 tsp | Salt |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 3 cloves | Garlic, ground into paste |
| 2 ½ cm | Ginger, ground into paste |
Ingredients B: blended well
| 12 | Dried red chillies, soaked |
| 5 | Fresh red chillies |
| 10 | Shallots |
| 2 ½ cm | Ginger |
| 2 cm | Fresh turmeric |
| 5 cloves | Garlic |
| 6 | Candlenuts, pre-fried without oil |
| 2 stalks | Lemongrass |
| ½ tbsp | Coriander powder |
| 1 | Tomato |
- Season the cleaned fish with Ingredients (A).
- Arrange each fish on a 10”X10” greased foil lined with banana leaves. Fold the sides of the foil inwards like a boat. Keep aside.
- Preheat oven to 180’C and grill the fish for 5 minutes.
- In a food processor, blend all ingredients (B).
- Heat oil in a wok, sauté the finely blended paste and SERI-AJI® All Purpose Seasoning for Deep Frying until thick. Bring in salt, coconut milk, tamarind sauce and red colouring, mix well. Remove from fire.
- Equally scope the gravy and top the fish. Continue grilling for another 7 – 10 minutes, until well done. Serve with slices of lemon and parsley garnished.
AJI-SHIO® Flavoured Black Pepper Recipes
Seri-Aji® Seasoned Flour (Original) Recipes
