Bali

Sate lilit

Name: Sate lilit
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g firm white fish minced fish; 1 cup fresh fresh grated coconut; 4 shallots; 3 cloves garlic; a thumb galangal; 1 tsp (or fresh) turmeric (ground turmeric); 3 fresh red chillies (fresh red chiles); 5 leaves finely shredded kaffir lime leaves (makrut lime leaves); 2 tsp palm sugar (gula melaka); 2 tsp lime lemon juice; 1 tbsp coconut oil; Lemongrass, plus 12 stalks as skewers; Salt, to taste

Spiced fish and coconut wrapped around lemongrass and grilled. Bali's fragrant skewer.

45 minTime

26 gProtein each

mediumSpice

Wrapped around2 chapters · 1 min read

Make it your way

Grandma's wayBalinese minced fish satay on lemongrass.

The original

286kcalsame

26 gproteinsame

3 gfibresame

45minutessame

Sate lilit.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g firm white fish, minced

Fresh grated coconut1 cup, fresh

Shallots4

Garlic3 cloves

Galangala thumb

Turmeric (ground turmeric)1 tsp (or fresh)

Fresh red chillies (fresh red chiles)3

Kaffir lime leaves (makrut lime leaves)5 leaves, finely shredded

Palm sugar (gula melaka)2 tsp

Lemon juice2 tsp lime

Coconut oil1 tbsp

Lemongrassplus 12 stalks as skewers

Saltto taste

Method

4 steps

1Blend shallots, garlic, galangal, turmeric, chilli and a little lemongrass to a paste, then fry it in coconut oil.
2Mix the cooled paste with fish, coconut, lime leaves, palm sugar, lime and salt and knead well.
3Wrap handfuls around the thick ends of lemongrass stalks.
4Grill over medium heat, turning, until browned and cooked through.

Serve it like this

Lay the skewers on banana leaf with lime wedges, sambal and a small mound of rice. Eat warm, nibbling off the stalk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sate lilit

Make it your way

Ingredients

Method

Make it a meal