Satay Lilit Recipe from Bali

If you can’t find the wide bamboo satay sticks used in this recipe, don’t worry. You can grill the mixture in patties as tasty fish cakes without the sticks. You can also substitute minced pork/chicken/lamb for the fish.


200 gms minced fish
1 finely chopped chili
10 gms palm or brown sugar
50 ml coconut milk
30 ml coconut/cooking oil
100 gms dessicated coconut
4 kaffir lime leaves (finely chopped)
1 pinch salt
10 gms seafood spice paste (to make your own see recipe below)

See video below of a Balinese market for a glimpse of where the ingredients come from.


Combine ingredients. Make balls of mixture approx 30 gms each. Place ball on end of satay stick and gently mould down the stick.

Grill/fry the satay, only turning when the satay no longer sticks.

Serve with salad, rice cake and peanut sauce.


Base Be Pasih (Seafood Paste) Recipe


1 red chili halved & seeded
15 gms garlic. peeled
75 gms shallots, peeled
60 gms fresh turmeric, peeled
35gms fresh ginger, peeled
70 gms tomatoes, halved & seeded
45 gms candle or macadamia nuts
1/4 tbspn coriander seeds, crushed
1/4 tbspn shrimp paste
1/4 tbspn tamarind pulp
85 ml water
2 salam or curry leaves
1 stalk of lemongrass
salt to taste

Coarsely blend in a food processor all the above ingredients except water, lemongrass, salam leaves, water & salt.

Heat 50 ml coconut oil in a heavy pan. Simmer blended ingredients in the pan adding the lemongrass and salam/curry leaves. Pour the water into the blender and then add to the pan as the mixture reduces. Cook the sauce for about 60 minutes.


We were lucky to have a visit to a Balinese market to find out where some of the ingredients come from:



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