Balinese seafood satay (Sate lilit)

So popular from our recent Chef’s Table at our Guildford showroom the Miele chef’s have given team Roundhouse the recipes for us all to try at home. Great as a starter or a side accompaniment to the main event this dish is fresh, packed full of flavour, easy to make and above all absolutely delicious!


Serves 4-6

300g white firm fish, skinless and pin-boned

150g tiger prawns, peeled and deveined

3tbsp. grated creamed coconut

15g palm sugar

5 kaffir lime leaves, thinly sliced

1tbsp. fish sauce

For the spice paste:

1 vine-ripened tomato, chopped

25g ginger, chopped

15g fresh turmeric, grated or 1 tsp ground turmeric

4 red chillies, deseeded and chopped

2 shallots, chopped

5 candlenuts or macadamia nuts

2 lemongrass stalks, white part only, finely chopped

2tsp ground coriander

1tsp shrimp paste

1/2tsp black pepper

2tbsp tamarind pulp

3tbsp vegetable oil

Crunchy salad leaves, to serve

Lime wedges, to serve


  1. For the spice paste, process everything but the oil in a food processor or blender until a fine paste forms, adding a little water if necessary.  Heat up the oil in a frying pan and add the paste, stir-frying until fragrant and golden (6-7 minutes). Allow to cool.
  2. Preheat your oven using Fan Grill 225°.
  3. Process the fish and prawns in a food processor until just blended, then transfer into a bowl and combine with the spice paste, coconut, shredded leaves and fish sauce. To test the flavour, fry a little mixture in oil until cooked through and adjust the seasoning if required.
  4. Mould heaped tablespoons of the mixture and place on the anti-splash guard over the universal tray.
  5. Place the tray with the satay on the shelf position 5 in the oven and cook for 5 minutes.
  6. Allow to cool slightly and serve on a platter with the lettuce leaves and lime wedges.