Sate Lilit Balinese Fish Satay Recipes

BALI SATE LILIT (SATAY)

Steps:

• Put all the ingredients in a large stainless steel bowl. Mix everything well until sticky.
• Divide the mixture into 6 ping pong ball sized meatballs.
• Take one meatball and 1 satay stick. Wrap and twist the meat from the top down. Repeat for all meatballs.
• Heat some oil on a pan (or use a grill to be more authentic) and cook the skewers until lightly browned on the outside.

SATE LILIT (BALINESE FISH SATAY)

Steps:

• Make the bumbu: To a blender, add the chiles, shallot, candlenuts, ginger, garlic, tomatoes, and salt and blend to a fine paste.
• In a medium skillet over medium heat, heat the oil, then add the chile mixture and cook, stirring frequently, until most of the moisture has evaporated and the paste is dry but not yet beginning to brown, about 10 minutes. Remove from heat and set aside to cool to room temperature. Stir in the lime juice and leaves.
• In a food processor, pulse the mackerel until just minced. Transfer to a medium bowl, then add the reserved spice paste, the fried shallots, grated coconut, coconut milk, and salt. Stir well to combine; if the mixture seems very wet, stir in the cornstarch. Transfer to the fridge to chill for one hour.
• Meanwhile, preheat a charcoal, gass, or electric grill to cook over high heat.
• When ready to grill, retrieve the fish mixture from the fridge and divide into 16 ping pong-sized balls. Flatten each ball into a patty, then wrap around the root ends of the lemongrass stalks, packing the mixture in oblong shape, about 2½ inches long, two per stalk.
• Brush the satay lilit lightly with coconut or sunflower oil, then transfer to the grill and cook on one side without moving until the fish creates a crust, about 2 minutes. Turn and continue cooking on all 4 sides, about 2 minutes per side.
• Serve hot, with sambal on the side, if desired.