dinner · dairy-free · gluten-free
Sate lilit
Balinese minced fish or chicken satay with coconut and spice paste, wrapped around lemongrass stalks.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Grill or smoker, Skewers.
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Method
-
1
Blend and fry the spice paste until fragrant; cool.
-
2
Mix with minced fish, coconut, lime leaves, sugar and salt.
-
3
Wrap handfuls around lemongrass stalks.
-
4
Grill over medium heat, turning, until golden and cooked through, 8–10 minutes (fish to 63°C (145°F) or until it flakes; chicken to 74°C (165°F)).
-
5
Serve with rice and sambal matah.
