Bali’s signature sate lilit is made by mixing boned fish with coconut and spices, then pressing the mixture by hand around lemongrass stalks. The skewers are grilled and can be packed for lunch or eaten cold as a snack.
Pulse the sea bass fillets, coconut, garlic, ginger, red pepper, brown sugar, and salt in a food processor until they form a coarse paste.
With wet hands, take a palm-sized portion of the mixture and press it around the top of a lemongrass stalk, shaping it so the ends stay pointed.
Refrigerate the shaped skewers for 20 minutes; this helps the mixture adhere more firmly to the stalks.
Lightly oil the grill with olive oil. Turn the skewers as they cook for 10 minutes, until lightly browned outside and cooked through.
Keep your hands wet as you press the mixture onto the stalks so it does not stick to your fingers and fall apart. Contains fish.
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