Sate Lilit - Traditional Balinese Satay
Serves: Up to 6 people
Preparation Time: 1/2 hour
Ingredients
500g of white fish, eg basa fillet, sea bream etc
200g of fresh or dried grated coconut
50g palm sugar - chopped finely
¼ tsp of dried kencur/lesser galangal (optional)
1/3 jar Bali In A Jar Curry Paste
2 tsp Bali In A Jar Chilli Paste (optional for extra bite)
4 tbs coconut oil/vegetable oil
Salt & pepper to taste
Around 25 stalks of lemongrass or flat bamboo satay sticks
You will need a grill/skillet/flat fry pan, or you can cook the satays on an oven tray.
Cooking Method
- Blend your chopped fish in a food processor. Add 1 tbs oil to make it easier and prevent sticking.
- In a large bowl mix your blended fish, coconut, chopped palm sugar, crushed kencur, Bali In A Jar Curry Paste & Chilli Paste,1 tbs oil together with salt/pepper to taste.
- Clump a meatball size (a tablespoon) of the mixture from 2 on the lemongrass/bamboo stick, using a twisting motion to flatten the satay to make it stick nicely onto the sticks.
- Heat up your skillet, fry pan or grill and cook satays until brown and cooked through on all sides.
To serve the cooked satays: use salads/vegetables, with steam rice + Bali In A Jar Chilli Paste as a side condiment.
PS: you can replace fish with prawns, chicken mince or pork mince.