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Fish, South and Southeast Asian

Sate lilit fish skewers with rice

Sate lilit is a Balinese skewer of minced fish mixed with coconut and spices, molded around lemongrass stalks. This recipe for 4 people takes 50 minutes, has a medium difficulty level, and costs €4.40 per serving. The key to success is chopping the fish by hand with a knife instead of using a food processor, to keep a firm texture.

Tonight, sate lilit from Bali, skewers of minced fish with coconut and spices, molded around lemongrass stalks, served with rice.

Sate lilit fish skewers with rice
Total time
50 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Sate lilit is made of minced fish seasoned with coconut, ginger, and chili, shaped by hand around stalks of lemongrass. The lemongrass gently infuses the mixture as it cooks and perfumes every bite, while a squeeze of lime at the end adds a bright finish. It's a nice change from plain fish fillets, with a texture that's both firm and tender.

This is a good recipe for an evening when you have a bit of time to spare, or a Sunday if you want to share it with curious guests. Kids often enjoy the skewer shape, and you can adjust the chili to taste at the table. Mon Chou brings you this trip to Bali alongside rice, easy to cook while the mixture rests in the fridge.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Pantry

  • Shredded coconutoften in the pantry 4 tbsp
  • Coconut milkoften in the pantry 10 cl
  • Ground corianderoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Lemongrass 8
  • Shallots 3
  • Garlic 3 cloves
  • Fresh red chili 1
  • Fresh ginger 2 tsp
  • Lime 1

Allergens Fish

The step by step recipe

  1. Finely chop the fish with a knife, then mix it with the coconut, coconut milk, shallots, garlic, chili, ginger, coriander, sugar, and salt, all finely chopped.

    Avoid the food processor, it makes the fish pasty, hand chopping gives a better texture.

  2. Chill the mixture. 20 min

    A cold mixture is much easier to shape.

  3. Cook the rice in salted water, drain it, and keep it warm. 12 min

    Cook the rice while the mixture rests.

  4. Mold a thick layer of the mixture around the split lemongrass stalks, or onto wooden skewers.

    If you don't have enough stalks, use wooden skewers soaked in water.

  5. Grill the skewers in the oven at 220°C or in a pan, turning them, and drizzle with lime juice. 12 min

    Brush them with oil so they don't stick.

Our tips to get it right

  • Chop the fish while it's still cold from the fridge, it holds together better and stays firm.
  • Split the lemongrass stalks about a third of the way down so the mixture grips them well instead of sliding off during cooking.
  • Fry a small spoonful of the raw mixture in a pan to taste it before shaping all the skewers, so you can adjust the salt or chili.

The variations

  • Swap the cod for salmon or chopped peeled shrimp for a richer texture.
  • For a vegetarian version, replace the fish with mashed chickpeas and crumbled firm tofu, keeping the same spices.
  • For kids in a hurry, shape the mixture into small balls on wooden skewers instead of molding it around lemongrass, quicker to eat.

What to serve it with

  • Plain long grain rice
  • Cucumber and peanut salad
  • Iced lime tea

Storage

The raw mixture keeps for 1 day in the fridge in a sealed container. Cooked skewers keep for 2 days in the fridge and reheat well in a pan for a few minutes. Freezing isn't recommended, the fish texture would suffer.

Questions about this dish

Can you make the mixture ahead of time?

Yes, you can prepare the mixture a day ahead and keep it in the fridge in a sealed container. Shape the skewers just before cooking so they hold together better around the lemongrass.

What if I can't find fresh lemongrass?

Use wooden skewers soaked in water instead of the stalks, the flavor will be a touch less fragrant but the recipe still works well. You can also stir a bit of chopped frozen lemongrass into the mixture.

Why chop the fish with a knife instead of a food processor?

A food processor crushes the flesh too much and gives a pasty mixture that doesn't hold up well during cooking. Hand chopping keeps small pieces that cling better around the lemongrass.

How do you know the skewers are done?

They should be golden on the outside and firm to the touch, after about 12 minutes in the oven or in a pan, turning them as they cook. Cut one in half to check that the center is opaque.

How long does it take to make sate lilit fish skewers with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in sate lilit fish skewers with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does sate lilit fish skewers with rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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