Bali's signature satay, sate lilit, is made by mixing boneless fish with coconut and spices, then pressing the paste by hand around lemongrass stalks. Grilled and served, the skewers travel well in a lunchbox and are also enjoyed cold as a snack.
Blend the sea bass fillet, coconut, garlic, ginger, red chili, brown sugar and salt in a food processor until you have a coarse paste.
With wet hands, take a palmful of the paste and press it around the upper part of each lemongrass stalk, shaping it to a pointed tip.
Chill the shaped skewers for 20 minutes; this helps the paste adhere more firmly to the stalks.
Lightly grease the grill with olive oil and grill the skewers, turning, for 10 minutes until the outside is lightly browned and the paste is cooked through.
Keep your hands wet while pressing the paste onto the stalks, or it will stick to your fingers and fall apart. Allergens: contains fish.
If you cannot find lemongrass, you can shape the paste onto thin wooden skewers like meatballs instead; the cooking time stays the same but the presentation is plainer.
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