Sate Lilit Ikan (Minced Fish Satay) with Lemongrass and Coconut

Sate Lilit Ikan is a delicious Balinese minced fish satay infused with fragrant lemongrass, coconut, and a blend of aromatic spices. Traditionally grilled, this recipe offers an oven-baked alternative for convenience.

Prep Time

20 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.23/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

500gWhite Fish Fillets (e.g., snapper, cod)(Skinless and boneless)

£6.50

8stalksLemongrass Stalks(Use thick, firm stalks for skewers)

£2.50

0.5cupGrated Coconut (fresh or desiccated)(If using desiccated, soak in warm water for 10 minutes and drain well)

£1.00

4Shallots(Peeled and roughly chopped)

£0.80

3Garlic Cloves(Peeled)

£0.20

2cmFresh Ginger(Peeled and roughly chopped)

£0.30

1cmFresh Turmeric(Peeled and roughly chopped (or 1/2 tsp turmeric powder))

£0.25

3leavesKaffir Lime Leaves(Finely sliced)

£0.75

0.5Red Chili (optional)(Finely chopped, adjust to taste)

£0.15

1tbspFish Sauce(Optional, adds umami)

£0.10

1tspPalm Sugar (or brown sugar)(Grated or finely chopped)

£0.05

1tbspLime Juice(Freshly squeezed)

£0.15

0.5tspGround Coriander

£0.05

0.3tspGround Cumin

£0.05

1tbspVegetable Oil

£0.05

to tasteSalt

to tastePepper

Total Cost

£12.90

£3.23 per serving

Instructions

1.
Prepare the fish: Cut the fish into chunks and place them in a food processor. Pulse until finely minced.
2.
Make the spice paste: In the same food processor, add the shallots, garlic, ginger, turmeric, chili (if using), and kaffir lime leaves. Process until a smooth paste forms. Add a little oil if necessary to help it blend.
3.
Combine the ingredients: In a large mixing bowl, combine the minced fish, spice paste, grated coconut, fish sauce (if using), palm sugar, lime juice, ground coriander, ground cumin, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
4.
Shape the satay: Take a small amount of the fish mixture and mold it around the end of a lemongrass stalk, pressing firmly to secure it. Repeat with the remaining fish mixture and lemongrass stalks.
5.
Cook the satay (Oven): Preheat oven to 375°F (190°C). Place the sate lilit ikan on a baking sheet lined with parchment paper or lightly oiled. Bake for 20-25 minutes, or until the fish is cooked through and lightly browned.
6.
Cook the satay (Grill): Preheat grill to medium heat. Lightly oil the grill grates. Grill the sate lilit ikan for 15-20 minutes, turning occasionally, until the fish is cooked through and lightly charred.
7.
Serve: Serve the sate lilit ikan hot, with a side of peanut sauce or sambal matah (Balinese raw shallot relish).

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My Notes

Nutrition Information

Nutrition per serving (190g)

375 kcal / 1569 kJ

Carbs

13g

5% of RDA

Fat

17g

24% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Soaking the lemongrass stalks in water for 30 minutes before using will prevent them from burning during grilling or baking.

If you don't have fresh turmeric, you can substitute with 1/2 teaspoon of turmeric powder.

Adjust the amount of chili according to your spice preference.

If the mixture is too wet, add a little more grated coconut or breadcrumbs to help bind it together.

For a smokier flavor, you can finish the sate lilit ikan on a grill even after baking them in the oven.

Serve with steamed rice and your favorite Indonesian side dishes.

Cooking Equipment

Food Processor

Mixing Bowl

Baking Sheet or Grill

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the lemongrass stalks in water for 30 minutes before using will prevent them from burning during grilling or baking.

If you don't have fresh turmeric, you can substitute with 1/2 teaspoon of turmeric powder.

Adjust the amount of chili according to your spice preference.

If the mixture is too wet, add a little more grated coconut or breadcrumbs to help bind it together.

For a smokier flavor, you can finish the sate lilit ikan on a grill even after baking them in the oven.

Serve with steamed rice and your favorite Indonesian side dishes.

Sate Lilit Ikan (Minced Fish Satay) with Lemongrass and Coconut

Ingredients

Instructions