Sate Lilit: Bali's Minced Seafood Satay, Made at Home
Sate lilit is Bali's signature satay: minced seafood blended with coconut and spices, moulded onto lemongrass stalks and grilled. Here is how to make it from scratch.
MyGlob Editorial March 24, 2026 1 min read
Of all Bali's satays, sate lilit is the most distinctive and the most beloved. Instead of cubes of meat threaded onto a stick, the protein is minced, mixed with grated coconut and a fragrant spice paste, then moulded by hand around flat bamboo sticks or, traditionally, lemongrass stalks. The word 'lilit' means to wrap or coil, describing exactly how the mixture is pressed around the skewer. Grilled over coals, it becomes smoky, juicy and intensely aromatic.
Ingredients
- 400 g firm white fish fillet (such as mackerel or snapper), or a mix of 300 g fish and 100 g peeled prawns
- 80 g freshly grated coconut, lightly toasted
- 1 egg white, to help bind the mixture
- For the spice paste: 5 shallots, 4 garlic cloves, 3 red chillies, 2 cm fresh turmeric, 3 cm galangal, 2 candlenuts, 1 teaspoon coriander seeds, 1 teaspoon shrimp paste (terasi)
- 3 kaffir lime leaves, very finely shredded
- 2 tablespoons coconut oil, a small piece of palm sugar and salt to taste
- Thick lemongrass stalks or flat bamboo satay sticks for skewering
- Grind the shallots, garlic, chillies, turmeric, galangal, candlenuts, toasted coriander seeds and shrimp paste into a paste, then fry in coconut oil over medium-low heat until darkened and fragrant. Stir in the palm sugar and let it cool completely.
- Finely mince the fish (and prawns, if using) by hand or pulse briefly in a food processor until you have a sticky, slightly coarse paste. Do not over-process or it will turn rubbery.
- Combine the minced seafood with the cooled spice paste, toasted coconut, shredded lime leaves, egg white and a good pinch of salt. Mix and knead until the mixture is cohesive and sticky.
- Chill the mixture for 20 to 30 minutes to firm up, which makes it much easier to mould.
- With wet hands, take a small handful and press it firmly around the lower end of a lemongrass stalk or bamboo stick, shaping it into a smooth, even sausage.
- Grill the skewers over medium-hot coals, turning frequently, for about 8 to 10 minutes until golden, lightly charred and cooked through.
- Serve hot, straight from the grill.
Method
- 1Seafood versions, made with fish or a fish-and-prawn blend, are especially popular in coastal Bali, where the catch is fresh and abundant. The lemongrass skewer is not just for show: it perfumes the satay from the inside out as it cooks. This home recipe captures that signature flavour with ingredients you can source from a good Asian grocer.
- 2Binding is the secret to sate lilit that does not fall off the stick. The toasted coconut, egg white and a good knead all help the mixture hold together, and chilling it first makes shaping far easier. If it still feels loose, work in a spoonful more toasted coconut.
- 3Grill over medium heat and turn the skewers often so the outside chars evenly without the centre staying raw. Lemongrass stalks make wonderful natural skewers and add aroma, but flat bamboo sticks give the mixture more surface to grip if you are new to the technique.
- 4Sate lilit is best served with steamed rice, a fresh sambal matah and perhaps a simple urap of blanched vegetables with coconut. It is the kind of dish that turns any gathering into a celebration, and once you master the moulding, it becomes a reliable showstopper.
Sate Lilit is a Balinese satay made by mixing minced fish or seafood with grated coconut and a rich spice paste, then molding it onto lemongrass stalks and grilling. Unlike skewered satay, the meat is wrapped around the stick. It is fragrant, slightly sweet and a staple of Balinese cuisine.
- Dish
- Sate Lilit (Balinese minced satay)
- Main ingredient
- Minced fish or seafood with coconut
- Skewer
- Lemongrass or bamboo sticks
- Cooking method
- Grilled over charcoal
- Origin
- Bali, Indonesia
- Sate Lilit uses minced seafood or fish rather than chunks of meat.
- The mince is blended with grated coconut and a Balinese spice paste.
- It is wrapped around lemongrass or bamboo sticks, not threaded on skewers.
- Grilling over charcoal gives it a smoky, aromatic flavour.
- Lemongrass sticks add fragrance and serve as edible-adjacent handles.