020e Fish Sate with Lemongrass Stick (Sate Lilit Ikan)



4 tbs. Vegetable oil

500 grams Skinned boneless snapper fillet or other firm fish

75 grams Coconut peeled, grated

1 pcs Red chilli take out the seeds, chopped

2 tsp. Sugar

1 pcs Lime peeled (just use the skin)

1 tsp. Salt

2 tbs. Coriander leaves chopped

20 stalks Lemongrass outer layers removed; washed


3 cm Ginger

1 cm Turmeric grilled or fry without oil

1 tsp. Coriander seeds dry fry (without oil)

1 tsp. Pepper

3 pcs Candle nuts grilled or fry without oil

2 pcs Cloves

2 tbs. Salty soy sauce

2 pcs Shallots

5 cloves Garlic peeled

2 pcs Red chilis seeded


It is important to use only fresh fish for this particular dish. If the fresh coconut not available, use dry grated coconut and add coconut milk to rehydrate.


Mince the fish very finely in a food processor or with a chopper. Put aside. Make a rough paste out of red chillies, garlic, ginger, turmeric, coriander seeds, pepper, candle nuts, cloves, and shallots either with mortar and pestle. Place 4 tablespoon vegetable oil into a frying pan. Add the spice paste and stir over medium heat until the color turns golden. Add soy sauce. Cold it down.

Combine the fried paste, chopped fish, grated coconut and all other ingredients. Mix them well. Mould two tablespoonful of this mixture around trimmed of lemongrass and grill over chart coal until golden brown.