Authentic Balinese Sate Lilit, Savory and Spicy with the Signature Aromatic Spices of the Island of the Gods

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• 500 grams ground Spanish mackerel (or tenggiri fish)
• 150 grams coarsely grated coconut (slightly young)
• 15 stalks lemongrass stalks (for wrapping)
• 8 cloves shallots
• 4 cloves garlic
• 6 pieces curly red chilies
• 4 pieces red bird's eye chilies
• 4 toasted candlenuts
• 2 inch piece turmeric
• 2 inch piece galangal
• 1 inch piece ginger
• 1 inch piece kencur (aromatic ginger/sand ginger)
• 1 tsp roasted shrimp paste (terasi)
• 5 leaves kaffir lime leaves, deveined and thinly sliced
• 1 tbsp palm sugar, finely shaved
• 1.5 tsp salt
• 0.5 tsp ground pepper
• 3 tbsp thick coconut milk
• 3 tbsp oil for sautéing the spice paste

👩‍🍳 Instructions

1. 1 Prepare the lemongrass stalks: use the hard base end as the handle, and lightly bruise the upper tip so the fish mixture sticks easily when wrapped around it.
2. 2 Blend the shallots, garlic, red chilies, bird's eye chilies, candlenuts, turmeric, galangal, ginger, kencur, and roasted shrimp paste using a blender or mortar and pestle until completely smooth.
3. 3 Sauté the ground spice paste in hot oil over medium heat until fragrant and cooked through, the color turns darker and the oil starts to separate slightly. Remove from heat and let cool.
4. 4 In a large bowl, combine the ground fish, grated coconut, the cooled sautéed spice paste, sliced kaffir lime leaves, palm sugar, salt, and ground pepper. Mix well.
5. 5 Add the thick coconut milk little by little while kneading with your hands until the mixture comes together, becomes sticky, and can be shaped (not too wet).
6. 6 Take a handful of the mixture (about 40-50 grams), wrap it around the lemongrass stalk starting from the top end, covering about 3/4 of the stalk's length, and press firmly with wet hands to keep it neat and prevent it from falling apart.
7. 7 Repeat until all the mixture and lemongrass stalks are used up. Arrange the sate lilit on a tray.
8. 8 Heat charcoal embers or a grill pan over medium heat. Grill the sate lilit, turning occasionally for even cooking, about 8-10 minutes until the surface is browned and fully cooked.
9. 9 Brush occasionally with a little oil or the remaining coconut milk to keep it from drying out and to stay juicy while grilling.
10. 10 Remove the sate lilit once cooked, and serve warm with sambal matah or Bali's signature sambal embe and steamed white rice.

💡 Tips

📊 Nutrition Facts / serving

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