Sate Lilit

Name: Sate Lilit
Total time: 55 min
Yield: 4
Cuisine: Balinese
Ingredients: 600 g Firm white fish fillet — mackerel, snapper or mahi-mahi; 120 g Fresh grated coconut; 8 Shallots; 5 Garlic cloves; 6 Red chillies; 3 cm Fresh turmeric; 3 cm Galangal; 2 cm Ginger; 4 Candlenuts; 2 tsp Coriander seed, ground; 1 tsp Terasi (shrimp paste), toasted; 4 Kaffir lime leaves, shredded to threads; 1 tbsp Palm sugar; 1.5 tsp Salt; 16 Lemongrass stalks, thick, trimmed to 15 cm; 2 tbsp Coconut oil

Balinese satay that is wrapped, not skewered — minced fish beaten with coconut and base genep, moulded around a lemongrass stalk that seasons it from the inside as it grills.

Nguồn

Công thức của Balinese home kitchens · 🏺 Truyền thống · Balinese household cooking

Bali · lemongrass-wrapped satay — An ownerless regional dish, so no cook is credited. The cited article confirms sate lilit as a Balinese satay variant made from minced pork, fish, chicken, beef or turtle, wrapped around a stick. The cool-the-paste rule, the kneading test and the quantities are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Plated Asia heytheresia Glentina Pasaribu

⏱ 55 phút🍽 4 khẩu phần🔥 300 kcal🇮🇩 Indonesia🌶️🌶️🌶️

HalalKhông glutenKhông sữa

Các bước

Blend the shallots, garlic, chillies, turmeric, galangal, ginger, candlenuts, coriander and terasi into base genep, the Balinese complete spice paste.
Fry the paste in the coconut oil for 8 minutes until dark and fragrant, then cool it completely.
💡 Completely cool. Warm paste starts cooking the fish, and warm fish will not bind — it slides off the stalk on the grill.
Chop the fish very finely by hand, or pulse it briefly — you want minced, never pureed.
Mix the fish with the cooled paste, coconut, lime leaf threads, palm sugar and salt. Knead hard for 3 minutes until it turns sticky and holds a shape.
💡 The kneading is what makes it stick. Stop when a pinch pulled off stays in one piece rather than crumbling.
Wrap 2 heaped tablespoons around each lemongrass stalk, pressing firmly, leaving a handle at the base.
Grill over medium coals 8–10 minutes, turning every 2 minutes, until browned all round and firm.
Serve hot with rice and sambal matah.

💡 Mẹo

Bali makes this with pork and with turtle historically; fish is the everyday version and the one that travels to a halal kitchen unchanged.
Bamboo skewers work but taste of nothing. The lemongrass is doing half the seasoning — it is the reason the dish is called lilit, 'wrapped'.