Minced seafood sate

Sate lilit, or minced seafood sate, is a street food dish that originates from Bali, Indonesia. Unlike a Malaysian or Thai satay dish, this Balinese version grills finely minced seafood onto thick, wooden skewers rather than whole chunks of marinated meat. If you can’t find thick wooden skewers, try using disposable bamboo chopsticks instead!

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 1 brown onion
• 3 garlic cloves
• 2 cm x 2 cm piece ginger, peeled
• 2 cm x 2 cm piece turmeric, peeled (or 1 tsp ground turmeric)
• 1 stalk lemongrass, white part only, thinly sliced
• 1 long red chilli
• 1 red bird’s eye chilli
• 2 tbsp vegetable oil, plus extra for brushing
• 1 small bunch coriander (roots attached)
• 450 g white fish fillet (e.g. snapper)
• 350 g raw prawns, peeled, deveined
• 1 tbsp fish sauce
• 1 tsp salt
• 2 tsp sugar
• 1 lime, juiced, plus extra cheeks for serving
• 1 tsp ground coriander
• ¼ tsp black pepper
• 2 tbsp desiccated coconut
• ¼ cup (60 ml) coconut cream
• 4 makrut lime leaves, thinly sliced
• 8 pairs disposable chopsticks, separated, or very thick wooden skewers, soaked
• vegetable oil, for basting

For the cheat’s sambal matah

• 1 tbsp fish sauce
• 2 makrut lime leaves, central vein removed and very finely shredded
• 1 stalk lemongrass, tender central white part only, finely sliced
• 1 bird’s eye chilli
• 1 garlic clove, finely chopped
• ½ small red onion, thinly sliced
• 1 Roma tomato, deseeded, finely chopped
• 2 limes, juiced
• 1 tsp sugar

Chilling time: 1-2 hours

Instructions

1. In the bowl of a food processor, combine the onion, garlic, ginger, turmeric, lemongrass, chillies, oil and the coriander roots and leaves (reserving a few leaves for garnish!) and process to a smooth paste. Add the fish fillet and prawns and process to a thick paste.
   
2. Add the fish sauce, salt, sugar, lime juice, ground coriander, pepper, desiccated coconut and coconut cream and pulse to combine. Stir through the lime leaves. Mould the seasoned mince around the bamboo chopsticks (or skewers) to create a large teardrop-shaped sate.
   
3. If you can, refrigerate the skewers for an hour or two to firm up (this helps the skewers keep their shape!). While the skewers are chilling, make the cheat’s sambal matah. In a medium bowl, combine the ingredients and mix well, then set aside to rest for 10 minutes, before using.
   
4. When ready to cook, heat a chargrill pan or barbecue over high heat and grill the skewers, basting with oil, turning frequently, until they are cooked through. Transfer the cooked seafood sate skewers to a serving platter and sprinkle with the reserved coriander leaves. Serve with extra lime cheeks and the cheat’s sambal matah for dipping.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Street Eats Feast

Watch The Full Episode Here

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Watch The Full Episode Here

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