Features

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 the author of more than 30 cookbooks and gardening books and has written extensively about Provence and France.

Sate Lilit (Grilled Minced Fish Skewers)

Photo credit: Viceroy Bali

Preparation

  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.