Sate Lilit Bali
Balinese Minced Seafood/Meat Satay
Sate Lilit is a unique and flavorful satay originating from Bali, Indonesia. Unlike typical satay where meat is skewered in chunks, sate lilit uses minced meat (fish, chicken, or beef) mixed with grated coconut, rich spices, and herbs, then wrapped around lemongrass stalks or bamboo skewers before grilling. This method infuses the satay with aromatic flavors and results in a tender, moist texture.
🧂 Ingredients
- 500 g Minced fish (e.g., mackerel, snapper) or chicken/beef
- 50 g Grated fresh coconut
- 2 Lemongrass stalks, finely chopped (white part only)
- 1 cm piece Galangal, finely chopped
- 3 Shallots, finely chopped
- 2 Garlic cloves, finely chopped
- 2 Red chilies, deseeded and finely chopped
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 3 Lime leaves, finely shredded
- 1 small piece Fresh turmeric leaf, finely chopped (optional, for aroma)
- to taste Salt
- 1 tsp Sugar
- 2 tbsp Coconut oil or vegetable oil
- enough Lemongrass stalks or bamboo skewers, for wrapping
👨🍳 Instructions
- 1
Prepare the spice paste (bumbu): In a mortar and pestle or food processor, combine the chopped lemongrass, galangal, shallots, garlic, and red chilies. Pound or process until a fine paste forms.
💡 Tip: Ensure all the aromatics are very finely chopped or pounded to distribute the flavors evenly in the satay. - 2
In a large bowl, combine the minced fish (or meat), grated coconut, spice paste, turmeric powder, coriander powder, shredded lime leaves, chopped turmeric leaf (if using), salt, and sugar. Mix well until all ingredients are thoroughly combined.
💡 Tip: Using fresh grated coconut provides the best texture and flavor. If using dried, ensure it's unsweetened. - 3
Prepare the skewers: If using lemongrass, trim off the tough outer layers and cut into 10-15 cm lengths. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
💡 Tip: Lemongrass stalks impart a subtle citrusy aroma as they grill. - 4
Take a portion of the minced mixture and firmly press and wrap it around the prepared lemongrass stalks or skewers, shaping it into a long, slightly flattened log. Repeat with the remaining mixture.
💡 Tip: Press the mixture firmly onto the skewers to ensure it adheres well during grilling. - 5
Heat the coconut oil or vegetable oil in a non-stick pan over medium heat. Lightly sear the sate lilit on all sides for about 2-3 minutes per side. This helps them hold their shape during grilling.
💡 Tip: This searing step is optional but helps prevent the satay from falling apart on the grill. - 6
Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with oil.
💡 Tip: Ensure the grill is hot enough to get good char marks without burning the satay too quickly. - 7
Grill the sate lilit for about 10-15 minutes, turning occasionally, until cooked through and nicely charred on all sides. Baste with a little oil if they seem dry.
💡 Tip: The internal temperature should reach 74°C (165°F) for fish or chicken. - 8
Serve hot, traditionally with sambal matah (raw Balinese chili relish), steamed rice, and fresh vegetables.
💡 Tip: Sate Lilit is best enjoyed immediately after grilling.
💡 Pro Tips
- ✓For a vegetarian version, substitute minced firm tofu or mushrooms.
- ✓Adjust the chili quantity according to your spice preference.
- ✓If you can't find fresh turmeric leaf, you can omit it or add a pinch more turmeric powder.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use chicken thigh or beef mince for a different flavor profile.
- Add a tablespoon of shrimp paste (terasi) to the spice paste for a more intense umami flavor.
- Serve with a peanut sauce if preferred, though it's not traditional for Sate Lilit.