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
- 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)
- 1 teaspoon Coriander powder (Ketumbar bubuk)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 tablespoon Lime juice (Jeruk nipis)
Step-by-step instructions
Step 1 · Finely chop or process the fish fillet until it forms a smooth paste
Finely chop or process the fish fillet until it forms a smooth paste.
Step 2 · In a mortar or blender
In a mortar or blender, grind shallots, garlic, chili, and half a lemongrass stalk until a paste forms.
Step 3 · Mix the spice paste into the fish
Mix the spice paste into the fish, adding grated coconut, chopped kaffir lime leaves, coriander powder, salt, pepper, and lime juice. Combine thoroughly.
Step 4 · Divide the mixture into 4 parts
Divide the mixture into 4 parts. Mold each portion around a lemongrass stalk, forming a thick, elongated shape.
Step 5 · Preheat a grill pan or barbecue over medium heat
Preheat a grill pan or barbecue over medium heat. Grill the sate, turning occasionally, until cooked through and lightly charred (about 10–12 minutes).
Step 6 · Serve hot with a squeeze of fresh lime and a side of steamed vegeta...
Serve hot with a squeeze of fresh lime and a side of steamed vegetables or rice.
Why this recipe 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.
A note on tradition
Sate Lilit is a signature dish from Bali, Indonesia, often prepared for religious ceremonies, festivals, and communal gatherings. Its preparation reflects Balinese communal spirit, as family members traditionally work together to blend the spices and shape the sate. While originally made with fish, variations with chicken or even plant-based proteins are popular today. Sate Lilit embodies the vibrant flavors and hospitality of Balinese culture and is enjoyed both as street food and a special occasion dish.