Rijsttafel: The Dutch-Indonesian Rice Table

Rijsttafel offers a harmonious dining experience where sweet, sour, bitter, and salty tastes are balanced with temperatures and textures.

Rijsttafel: The Dutch-Indonesian Rice Table Photo credit: Viceroy Bali
Georgeanne Brennan

Georgeanne Brennan

Georgeanne Brennan is an author, journalist, historian, educator, food policy consultant, cooking school owner, and co-founder of a vegetable seed company.

Sate Lilit (Grilled Minced Fish Skewers)

Photo credit: Viceroy Bali


  1. Preheat a medium-hot grill; alternatively, this dish may be prepared using a ridged pan or skillet.

2. In a large skillet over medium-low heat, heat 30 ml (2 tablespoons) oil and add the shallots, garlic, red chilies, ginger, turmeric, coriander seeds and sliced lemongrass.  Saute until tender, about 3 minutes.  Transfer to a food processor and process until pureed.

3. Add the fish, coconut, and coconut milk.  Pulse to make a coarse paste.  Transfer the paste to a bowl or work surface, and divide into four mounds.

4. Divide each mound into five portions.  Pick up a portion and mold it into a thick sausage shape around one end of a lemongrass stalk.  Repeat to make a total of twenty pieces.

5. Grill the sate lilit, turning as needed, until light brown and opaque in the center.  If using a grill pan or skillet, oil the pan and preheat until hot before adding the skewers.