Saté Lilit Sambal Matah

Minced Balinese Spiced Fish Saté with Chilli Relish


Preparation info

  • Difficulty


  • Yields



Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

While there are many unique places in Indonesia, when it comes to popularity, it is hard to not mention the Island of The Gods. Bali is very well-known to foreigners, so we naturally should pick a few dishes that represent Balinese taste, like Saté Lilit.


  • 350 gr shrimp (size 50-60 pcs/ kg), minced
  • 350 gr mackerel fillet, minced
  • 50 ml cooking oil
  • 1 stalk lemongrass
  • 4 sheets bay leaves
  • 200 gr grated coconut
  • 10 gr salt (about 2 teaspoons)
  • 250 ml coconut cream
  • 10 stalks of lemongrass (or 10 pcs chopstick or bamboo skewers)

Chopped Fresh Spices

  • 50 gr shallot (about 10 cloves)
  • 8 pcs red large chilli
  • 30 gr garlic (about 6 cloves)
  • 2 tsp coriander
  • ¼ pc nutmeg
  • 4 pcs long pepper
  • 3 stalks lemongrass, use the white inner parts only
  • 2 cm galangal
  • 4 cm Kaempferia galanga (kencur)
  • 10 gr salt (about 2 teaspoons)
  • 12 gr sugar (about 2 teaspoons)
  • 4 pcs kaffir lime leaves or lime leaves
  • 4 gr terasi or fermented shrimp paste (optional)



  1. Finely chop all spices with hand blender or food processor, sauté with a little oil until the spices are well cooked and fragrant. Add minced mackerel and shrimp, mix and knead mixture till it becomes more elastic, but does not stick to the bowl.
  2. Wrap the mackerel dough around a stalk of lemon grass or chopstick.
  3. Heat the charcoal grill or use a grill pan. Grill the fish saté. Serve with Balinese Chilli Relish.