Ingredients

• 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

  Method
  
  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.