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The Hirshon Indonesian Seafood Sate - Sate Lilit Sambal Matah

The Hirshon Indonesian Seafood Sate – Sate Lilit Sambal Matah


Units Scale
  • 450 grams shrimp (size 50-60 pcs/kg), minced
  • 250 grams smoked peppered mackerel fillet (TFD change – original used regular mackerel fillet), minced/flaked
  • 50 ml cooking oil
  • 1 stalk lemongrass
  • 4 bay leaves, stem and inner vein removed or use 3 tsp. bay leaf powder
  • 200 grams grated coconut
  • 10 grams salt (about 2 tsp.)
  • 250 ml coconut cream
  • 10 stalks lemongrass (or 10 individual chopsticks or bamboo skewers, but please try and use lemongrass as the Balinese intended)
  • ***
  • Chopped Fresh Spices:
  • 50 grams shallot
  • 8 red jalapeno or fresno chiles
  • 7 cloves garlic
  • 2 tsp, coriander seeds
  • 1/4 piece nutmeg
  • 4 pieces of long pepper
  • 3 stalks lemongrass, use the white inner parts only
  • 2 cm piece of peeled galangal
  • 4 cm piece of peeled fresh ginger (TFD change, original called for kencur)
  • 10 grams salt (about 2 tsp.)
  • 12 grams sugar (about 2 teaspoons) – TFD prefers to use palm sugar as opposed to regular
  • 4 Kaffir lime leaves
  • 4 grams fermented shrimp paste (optional)
  • ***
  • Balinese Chili Relish or some form of thick hot sauce


  1. Finely chop all fresh spices with a food processor or blender, then sauté with some oil in a frying pan until the spices are well cooked and fragrant. Add minced mackerel and shrimp, mix and knead mixture until it becomes more elastic, but doesn’t stick to the bowl.
  2. Wrap the shrimp mackerel ‘dough’ round a stalk of lemongrass, a chopstick or a skewer.
  3. Heat a charcoal grill or use a grill pan with high heat and grill the sate. Serve with Balinese chili relish.

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