Sate lilit is one of those dishes that makes the kitchen smell like sunshine. The turmeric, galangal, and lemongrass come together with coconut to create a fragrance that feels instantly Balinese. Unlike the skewered chunks of Sate Ayam or Sate Kambing, sate lilit uses minced fish moulded around lemongrass stalks, which serve as both skewer and flavour source. The first time I tried it, I remember thinking it was one of the most delicate satays I’d ever made—soft, fragrant, and light but still smoky once grilled.
I often make this recipe when I want a satay that feels coastal rather than meaty. The minced fish takes on all the bright flavours of turmeric and galangal, and the shredded coconut gives it a gentle sweetness. It’s a lovely contrast to the darker, richer versions like Balinese Pork Satay or Beef Satay with Kecap Manis.
For a full Indonesian-style spread, I sometimes serve it alongside Sate Padang’s curried sauce or the fresh Tofu and Tempeh Satay with Sambal Peanut Sauce for balance. You can find more like this in my 10 Indonesian Satay Recipes list, where sate lilit always gets a special mention for its texture and aroma.
What Makes Sate Lilit Distinct
Unlike most satays, sate lilit skips the skewered cubes entirely. The minced fish mixture is wrapped around lemongrass or bamboo sticks, then grilled or pan-fried until golden. The mixture is highly seasoned, meaning each bite delivers spice, sweetness, and freshness in perfect balance.
Ingredients (serves 4)
- 400 g white fish fillet (mackerel, snapper, or cod), finely minced
- 50 g grated fresh coconut
- 2 cloves garlic, minced
- 3 shallots, chopped
- 1 stalk lemongrass, finely sliced (white part only)
- 2 cm galangal, grated
- 1 teaspoon turmeric powder
- ½ teaspoon chili paste (optional)
- 1 tablespoon lime juice
- 1 tablespoon palm sugar, grated
- 1 teaspoon salt
- 2 tablespoons coconut milk
- 2 tablespoons vegetable oil
- For skewers
- 8 lemongrass stalks, trimmed
Ingredient Notes
Mackerel or snapper give the best texture for sate lilit. The fish should be firm enough to hold together when mixed. Avoid oily fish, as they can make the mixture too soft to shape.
Freshly grated coconut gives natural sweetness and a bit of crunch once cooked. If using desiccated coconut, soak it briefly in coconut milk to soften it first. Galangal and turmeric bring both colour and fragrance, which are essential to Balinese satay.
Equipment Needed
A food processor or mortar and pestle makes it easy to blend the fish and spices into a smooth paste. A grill pan or charcoal grill gives a better crust and light smokiness. If you can’t find lemongrass stalks, bamboo skewers work fine, but the lemongrass adds a lovely citrus aroma as the satay cooks. Keep a small bowl of oil nearby for brushing the skewers during grilling.
Instructions
Place the minced fish, grated coconut, garlic, shallots, lemongrass, galangal, turmeric, chili paste, lime juice, palm sugar, salt, coconut milk, and oil into a large bowl. Mix thoroughly until sticky and cohesive.
Divide the mixture into eight portions. Shape each portion around the end of a lemongrass stalk, pressing firmly so it adheres. Preheat the grill to medium heat and cook the satay for about three minutes on each side until golden and slightly charred. Brush lightly with oil while grilling to prevent drying out.
Serve warm with a squeeze of lime and a spoon of sambal if you like a bit of spice.
Grilling and Texture Tips
The key to perfect sate lilit is moisture balance. The mixture should feel soft but hold its shape. Too wet, and it’ll slide off the skewer; too dry, and it’ll crumble. Adjust with extra coconut milk or minced fish if needed. Cook the satay over moderate heat to avoid burning the coconut. It toasts quickly, so keep turning the skewers for even colouring. A non-stick grill pan works beautifully if you’re cooking indoors.
What to Serve with This Recipe
Sate lilit is wonderful with steamed rice and a side of urap, the Balinese vegetable salad dressed in spiced coconut. The mild curry undertones of the satay complement the earthy greens perfectly. I also like pairing it with Balinese Pork Satay with Lemongrass and Coconut Marinade for a surf-and-turf-style meal. The freshness of fish balances the richness of pork beautifully.
Wine and Beer Pairings
A crisp Sauvignon Blanc pairs perfectly with the citrus and lemongrass. Its acidity cuts through the coconut and balances the sweetness. A dry Riesling also works well, especially with a little chili heat. For beer, go for a pale ale with light hops or a wheat beer for its soft finish. Both pair beautifully with the aromatic spices and the richness of coconut milk.
FAQ: Common Questions About Sate Lilit
Can I use chicken or prawns instead of fish?
Yes, both work beautifully. Prawns make the mixture slightly firmer, while chicken creates a softer texture.
What if I can’t find fresh galangal?
Use a teaspoon of galangal paste or substitute with fresh ginger for a milder version.
Can I pan-fry sate lilit instead of grilling?
Yes, a non-stick pan works well. Cook over medium heat and turn often for even browning.
Why does my mixture fall off the skewer?
It’s usually too wet. Add more grated coconut or a spoonful of rice flour to help it bind.
Tips for Success with Turmeric Galangal Satay
Keep the mixture cold before shaping. Chilled mince holds its form better and won’t slip off the skewer. Always press the mixture firmly around the lemongrass so it grips securely. Turn the satay gently while cooking. The toasted coconut on the outside adds a lovely texture, but it can burn quickly if left unattended. Watch closely during the final minute on the grill.
Recipe Variation Suggestions
Add finely chopped kaffir lime leaves for extra fragrance. A little shrimp paste in the mixture gives a deeper, savoury flavour similar to Balinese street versions. For a vegetarian variation, use minced tofu and grated carrot in place of fish. It holds together surprisingly well and still delivers that same aromatic punch.
Storage and Reheating: Balinese Fish Satay
Store leftovers in the fridge for up to two days. Reheat in a covered pan with a splash of coconut milk or oil until warmed through. Avoid microwaving as it can toughen the texture. You can also freeze the uncooked mixture for up to a month. Shape it after thawing and grill as usual.
Nutrition Information
Sate lilit is light, protein-rich, and full of anti-inflammatory spices like turmeric and galangal. The coconut provides healthy fats that keep you feeling satisfied without heaviness. It’s naturally dairy-free and gluten-free. For those cutting back on fat, you can reduce the coconut milk slightly and add a bit more lime juice for brightness.
Sate Lilit – Balinese Minced Fish Satay with Turmeric and Galangal
Ingredients
- 400 g white fish fillet mackerel, snapper, or cod, finely minced
- 50 g grated fresh coconut
- 2 cloves garlic minced
- 3 shallots chopped
- 1 stalk lemongrass finely sliced (white part only)
- 2 cm galangal grated
- 1 tsp turmeric powder
- ½ tsp chili paste optional
- 1 tbsp lime juice
- 1 tbsp palm sugar grated
- 1 tsp salt
- 2 tbsp coconut milk
- 2 tbsp vegetable oil
For skewers
- 8 lemongrass stalks trimmed
Instructions
- Place the minced fish, grated coconut, garlic, shallots, lemongrass, galangal, turmeric, chili paste, lime juice, palm sugar, salt, coconut milk, and oil into a large bowl. Mix thoroughly until sticky and cohesive.
- Divide the mixture into eight portions. Shape each portion around the end of a lemongrass stalk, pressing firmly so it adheres. Preheat the grill to medium heat and cook the satay for about three minutes on each side until golden and slightly charred. Brush lightly with oil while grilling to prevent drying out.
- Serve warm with a squeeze of lime and a spoon of sambal if you like a bit of spice.