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Fish Percik

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
  1. Season the cleaned fish with Ingredients (A).
  2. 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.
  3. Preheat oven to 180’C and grill the fish for 5 minutes.
  4. In a food processor, blend all ingredients (B).
  5. 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.
  6. 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.

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