Satay Lilit Recipe | Balinese Fish Satay on Lemongrass

Satay lilit is Bali's signature satay - minced fish mixed with coconut and spices, hand-wrapped around lemongrass stalks and grilled over charcoal.

While the rest of Indonesia threads their satay on bamboo skewers, Bali does something unique: satay lilit is hand-pressed around lemongrass stalks, which infuse the meat with their citrusy aroma as it grills. The technique of "lilit" (wrapping) gives this dish both its name and its distinctive texture.

The fish mixture is the key. Traditionally made with minced mackerel or tuna, it is blended with grated coconut, kaffir lime leaves, and a complex spice paste. The grated coconut binds the mixture and gives it moisture, while the spice paste provides depth.

Ingredients for the paste: 5 shallots, 3 garlic cloves, 3 red chilies, 1 tablespoon fresh turmeric, 2cm galangal, 1 teaspoon shrimp paste, 3 candlenuts, salt and palm sugar. Blend to a smooth paste.

For the satay: Mix 500g minced white fish with the paste, 100g freshly grated coconut, 4 kaffir lime leaves (finely shredded), and 1 egg. Knead until the mixture is smooth and slightly sticky. Take a golf-ball sized portion and press it around a lemongrass stalk, forming a sausage shape. Grill over charcoal or on a hot pan, turning occasionally, for 8-10 minutes until golden.

The wrapping technique takes practice - the mixture should be pressed firmly enough to stay on the lemongrass but not so tight that it cracks. In our Balinese Cooking Class, the chef demonstrates the technique and guides you until you get it right.