An Indonesian classic, sate lilit is a delightfully spicy and fragrant grilled dish. “Lilit,” means to turn or wrap, and indeed, for this recipe, a mixture of ground meat or fish is wrapped around a thick skewer or a stalk of lemongrass before cooking. This particular satay is traditionally made with an aromatic and complicated Balinese spice paste called bumbu bali. This version, from Indonesian Dutch cookbook author, Vanja Van der Leeden, substitutes a simpler, and highly versatile paste called bumbu pepesan that comes together quickly in a blender. Van der Leeden uses mackerel here, but offers as substitutes cod, a combination of cod and shrimp, or even jackfruit as a vegan alternative. The fish mixture can also be used to make breaded and fried fish cakes.