Sate Lilit — Crispy Fish Satay with Sambal
Minced fish mixed with coconut and spices, wrapped around skewers and pan-fried until golden. Served with chicken satay, sambal matah, sambal ulek, and plecing kangkung for a complete Balinese spread.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 350 g minced white fish (snapper, halibut, or cod)
- ½ cup grated coconut (fresh or unsweetened dried)
- 2 whole shallots, minced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 whole lime (zested + juiced)
- 3 tbsp coconut oil or vegetable oil
Instructions
- 1
Soak 8 wooden skewers in water for 10 minutes while you prep.
- 2
Combine minced fish, coconut, shallots, garlic, ginger, lime zest, and juice in a bowl with a big pinch of salt.
- 3
Knead the mixture with your hands until it holds together, then mold around the soaked skewers in a thin, flat spiral.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Pan-fry the sate 2–3 minutes per side until edges are golden-brown and the surface looks set.
- 6
Serve hot with sambal matah, sambal ulek, plecing kangkung, and grilled chicken sate on the side.
Tools you’ll need
- 8 wooden skewers
- large skillet or frying pan (10-inch minimum)
- mixing bowl
- microplane or fine grater
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