📝 About This Recipe
Transport your senses to the shores of Bali with Sate Lilit Ikan, a sophisticated twist on the traditional satay where succulent minced fish is 'wrapped' around aromatic lemongrass stalks. Unlike typical skewered meats, this delicacy features a rich 'Basa Gede' spice paste blended with creamy coconut and palm sugar, resulting in a melt-in-your-mouth texture. The smoky char from the grill perfectly complements the citrusy notes of the lemongrass, creating an authentic island experience in every bite.
🥗 Ingredients
The Fish Base
- 500 grams White Fish Fillet (Snapper, Mackerel, or Barramundi) (skinless, boneless, and finely minced)
- 100 grams Grated Coconut (freshly grated or unsweetened desiccated)
- 3 tablespoons Thick Coconut Cream (chilled)
- 1 tablespoon Palm Sugar (Gula Melaka) (finely shaved)
- 4 pieces Kaffir Lime Leaves (de-veined and sliced into paper-thin ribbons)
- 1 teaspoon Salt (to taste)
Basa Gede (Spice Paste)
- 6 pieces Shallots (peeled)
- 3 cloves Garlic (peeled)
- 3 pieces Red Chilies (seeds removed for less heat)
- 2 cm Turmeric (fresh root, peeled)
- 2 cm Ginger (fresh root, peeled)
- 2 cm Galangal (fresh root, peeled)
- 3 pieces Candlenuts (toasted)
- 1/2 teaspoon Shrimp Paste (Terasi) (toasted)
- 2 tablespoons Coconut Oil (for sautéing)
For Assembly
- 12-15 pieces Lemongrass Stalks (sturdy stalks, lower 15cm only)
👨🍳 Instructions
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1
Prepare the lemongrass stalks by trimming the woody tops and the very bottom. Peel off the tough outer layers and lightly bruise the white bulbous end with the back of a knife to release their essential oils.
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2
In a food processor or traditional stone mortar and pestle, grind all the 'Basa Gede' spice paste ingredients (shallots, garlic, chilies, turmeric, ginger, galangal, candlenuts, and shrimp paste) until a smooth, vibrant yellow paste forms.
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3
Heat 2 tablespoons of coconut oil in a small skillet over medium heat. Sauté the spice paste for 5-7 minutes until the 'raw' smell disappears, the oil begins to separate, and the aroma fills your kitchen.
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4
Remove the sautéed paste from the heat and let it cool completely. This is crucial to prevent the fish from 'cooking' prematurely when mixing.
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5
In a large mixing bowl, combine the finely minced fish, grated coconut, coconut cream, palm sugar, kaffir lime ribbons, and salt.
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6
Add the cooled spice paste to the fish mixture. Use your hands or a spatula to mix thoroughly until the texture becomes slightly tacky and well-emulsified.
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7
Take a small portion of the mixture (about 2 tablespoons) and fry it in a pan for a minute to taste for seasoning. Adjust salt or sugar if necessary.
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8
To assemble, take a golf-ball-sized amount of the fish paste and press it onto the bruised end of a lemongrass stalk. Squeeze and 'mold' the meat around the stalk, rotating it to create an elongated, even shape (about 5-7cm long).
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9
Repeat the process until all the fish paste is used. Place the prepared skewers on a tray lined with parchment paper.
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10
Preheat your grill, charcoal barbecue, or a non-stick griddle pan over medium-high heat. Lightly brush the grill with a little coconut oil.
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11
Grill the sate for 3-4 minutes per side. Turn them carefully using tongs; the fish is delicate and should be handled with care until it firms up.
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12
Cook until the fish is opaque throughout and the exterior has beautiful charred golden-brown spots. The lemongrass ends should be slightly toasted.
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13
Remove from heat and let them rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
If the fish mixture feels too soft to hold its shape, chill it in the refrigerator for 30 minutes before molding. Always use firm-fleshed white fish; oily fish like salmon may be too heavy for the delicate Balinese spices. If lemongrass stalks are unavailable, you can use wide bamboo skewers or even thick sugarcane sticks. Ensure the spice paste is completely cool before adding to the fish to maintain the best texture. To get the authentic 'Lilit' look, use a gentle squeezing motion rather than a rolling motion when applying the paste to the stalk.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice or 'Nasi Kuning' (turmeric rice). Accompany with a fresh 'Sambal Matah' (Balinese raw shallot and lemongrass salsa) for a bright acidic kick. Add a side of 'Plesir Kangkung' (water spinach with chili shrimp paste) for a complete Balinese feast. Pair with a chilled young coconut water or a crisp lager to balance the spice. Garnish the platter with extra lime wedges and fresh cilantro sprigs.