andrejthechef
IndonesiaGrillDinnerGluten-freeDairy-free

Sate Lilit Ikan

Minced fish mixed with grated coconut and Balinese spices, pressed around lemongrass stalks or skewers and grilled over charcoal.

prep
30 min
cook
15 min
total
45 min
serves
4
level
medium
Sate Lilit Ikan, a dish from Bali

Sate lilit looks nothing like a typical satay, since there is no meat threaded on a stick, just minced fish mixed with coconut and spice, pressed and molded by hand around a skewer or a stalk of lemongrass.

That hand-molding is the real technique here, and it is what the name actually refers to, "lilit" meaning wrapped or coiled. Press firmly enough that the mixture holds through grilling, but not so hard it turns dense.

Part of our 20 best Indonesian recipes list.

method

  1. Blend the shallots, garlic, turmeric, galangal, chilies, candlenuts and shrimp paste into a smooth paste.

  2. Mix the minced fish with the spice paste, grated coconut, sliced kaffir lime leaves, palm sugar, egg white and a good pinch of salt until well combined and slightly sticky.

  3. If using lemongrass stalks, trim the root end to a point so you can grip it, and leave the top intact as a handle.

  4. Take a handful of the fish mixture and mold it by hand around the lower two-thirds of each lemongrass stalk or flat skewer, pressing firmly so it holds its shape.

  5. Grill over medium-hot charcoal, turning every couple of minutes, for 10 to 12 minutes, until browned on all sides and cooked through.

  6. Serve hot, ideally with the lemongrass stalk left on as the handle, alongside rice and sambal.

chef's tips

  • The name lilit means "wrapped" or "coiled," and that molding technique, pressing the mixture around a skewer by hand, is what actually makes this satay rather than just grilled fish patties.
  • Flat bamboo skewers hold the mixture better than round ones, since the fish paste has more surface to grip. Soak them first so they do not burn.
  • Using real lemongrass stalks as the skewer adds a subtle aroma as it grills and is worth doing if you can source lemongrass with sturdy enough stalks.
  • Charcoal gives real smoke flavor here. A hot broiler is a reasonable substitute if charcoal is not an option.