Sate Lilit
Finely minced fish bound with fresh grated coconut and Balinese spice paste, then pressed by hand around lemongrass stalks rather than threaded, leaving the aromatic tip exposed before grilling over charcoal. Distinct in both technique and texture from standard skewered satay; the grated coconut binder is essential, not just a garnish, and the filling stays slightly coarse and sticky rather than a smooth puree.
Seafood
⚠ Contains: Fish, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g mackerel or snapper fillet, finely minced
- 100g fresh grated coconut, unsweetened
- 6 shallots
- 4 cloves garlic
- 2cm galangal
- 2cm turmeric
- 1cm kencur (sand ginger)
- 3 red chilies
- 1 tsp coriander seeds
- 2 candlenuts
- 2 tbsp palm sugar, grated
- 3 kaffir lime leaves, finely shredded
- 1 tsp salt
- 2 tbsp coconut milk, if needed to loosen
- 12 fresh lemongrass stalks (thick ends) or flat bamboo skewers
Steps
- Blend the shallots, garlic, galangal, turmeric, kencur, chilies, coriander seeds, and candlenuts into a smooth spice paste.
- Combine the minced fish, grated coconut, spice paste, palm sugar, shredded lime leaves, and salt in a bowl, and mix thoroughly by hand until sticky and well combined, adding coconut milk only if the mixture feels dry.
- Trim the lemongrass stalks, smashing the thick end slightly to help the mixture adhere.
- Wet your hands and mold about 40g of the mixture around the thick end of each lemongrass stalk, pressing firmly, leaving the aromatic tip exposed.
- Grill over medium charcoal heat, turning occasionally, for 8-10 minutes until golden brown and cooked through.
- Serve hot with steamed rice and sambal matah.