Recipe: Sateh lilit - Minced Balinese seafood satay

Sateh lilit is traditional Balinese food. This is a very popular dish for Balinese people. It has a strong connection with the traditional ceremonies in Bali. The sateh lilit is commonly made with sea fish.

Serves: 4 (12 sticks)
Preparation time: 3 hours 15 minutes
Cooking time: 8 minutes
Ready in: Approx. 3 hours 25 minutes


  • 300 g / 10 oz snapper or ocean perch fillets, skinned and deboned
  • 300 g / 10 oz medium green prawns, peeled, deveined
  • 90 g / 5 oz desiccated coconut, moistened with 2-3 tsp water
  • 1 tbs Thai green curry paste
  • 5 Kaffir lime leaves, finely sliced
  • 3 small fresh red chillies, chopped
  • 1 tbs brown sugar
  • Salt & ground black pepper, to taste
  • 3 lemon grass stalks, trimmed
  • 1 tbs olive oil
  • Lemon wedges, to serve


  1. Place the fish fillets and prawns in the food processor and process until smooth. Put into a bowl and add coconut, curry paste, lime leaves, chillies and brown sugar. Season with salt and pepper.
  2. Cut the lemon grass stalks lengthways into four 20 cm / 8 inch lengths. Mould 2-3 tbs of the fish mixture around the end of each lemon grass length.
  3. Place on a plate, cover and place in the fridge for 3 hours to allow flavours to develop.
  4. Heat the olive oil in a large non-stick frying pan on medium heat. Place the sate skewers on their side in the pan and cook on medium heat, turning occasionally, for 4-5 minutes or until lightly browned and just cooked through.

Serve immediately with lemon wedges, white rice and lotek (mixed vegetables with peanut dressing) or gado-gado.

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