Sate Lilit
Dinner • Indonesia
About Sate Lilit
Balinese minced meat satay wrapped on lemongrass sticks
How to Make Sate Lilit (Traditional & Healthy Version)
Sate Lilit is a beloved Balinese satay dish that showcases Indonesia’s unique culinary heritage. Unlike typical skewered satays, Sate Lilit uses minced fish or chicken, mixed with aromatic Balinese spices, and is wrapped around lemongrass stalks or bamboo sticks before grilling. This method infuses the meat with fresh, zesty flavors and creates a succulent, juicy texture. Packed with bold spices such as lemongrass, kaffir lime, and chili, Sate Lilit offers a vibrant blend of savory, spicy, and citrusy notes that are distinctly Balinese. Sate Lilit is traditionally enjoyed in Bali during family gatherings, temple ceremonies, and festive occasions. Its simplicity, combined with the use of local herbs and spices, makes it a standout dish in Indonesian cuisine. For health-conscious eaters, choosing lean proteins and grilling instead of frying makes Sate Lilit a lighter alternative to other satay dishes, while still delivering authentic flavors. Whether you’re exploring Indonesian recipes or aiming for a nutritious dinner, Sate Lilit is a flavorful and satisfying choice that brings a taste of Bali to your table.
Ingredients(for 4–5 sticks per person)
- 250 grams White fish fillet (Tuna or snapper (ikan putih))
- 2 tablespoons Grated coconut (Kelapa parut)
- 3 cloves Shallots (Bawang merah)
- 2 cloves Garlic (Bawang putih)
- 4 Lemongrass stalks (Serai, for skewers and spices)
- 3 leaves Kaffir lime leaves (Daun jeruk)
- 1 Chili (Red chili, seeded for mildness) - optional
- 1 teaspoon Coriander powder (Ketumbar bubuk)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 tablespoon Lime juice (Jeruk nipis)
Instructions
- 1
Finely chop or process the fish fillet until it forms a smooth paste.
3 minutes
Use a food processor for an even texture.
- 2
In a mortar or blender, grind shallots, garlic, chili, and half a lemongrass stalk until a paste forms.
5 minutes
A traditional mortar (ulekan) enhances flavor.
- 3
Mix the spice paste into the fish, adding grated coconut, chopped kaffir lime leaves, coriander powder, salt, pepper, and lime juice. Combine thoroughly.
3 minutes
Knead the mixture to ensure spices are fully incorporated.
- 4
Divide the mixture into 4 parts. Mold each portion around a lemongrass stalk, forming a thick, elongated shape.
4 minutes
Wet your hands to prevent sticking.
Why This Dish is Healthy
Grilling instead of frying significantly reduces calorie and fat content, while the use of fresh herbs and spices enhances flavor without the need for excessive salt or oil. Sate Lilit is also gluten-free and dairy-free, making it suitable for a wide range of dietary preferences. Its combination of lean protein, healthy fats, and herbs makes it a wholesome, nutrient-dense option for dinner.
Sate Lilit is an excellent source of lean protein, especially when made with white fish, which is low in fat and rich in important nutrients such as omega-3 fatty acids, vitamin D, and B vitamins. The addition of grated coconut provides healthy fats and dietary fiber, while kaffir lime leaves and lemongrass offer antioxidants and anti-inflammatory properties. This dish is naturally low in carbohydrates and free from added sugars, making it ideal for balanced diets and calorie-conscious meals.
Pro Tips
- 💡Tip 1: Use fresh, firm white fish for the best texture and flavor.
- 💡Tip 2: Lemongrass stalks add aroma and make for a beautiful presentation.
- 💡Tip 3: Marinate the mixture for 30 minutes for deeper flavor infusion.
Storage & Serving
Store leftover cooked sate in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill or in a microwave before serving. Uncooked mixture can be refrigerated for up to 24 hours before grilling.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
| Protein | 15.0 g |
| Carbohydrates | 4.0 g |
| Total Fat | 13.0 g |
| Fiber | 1.0 g |
