Apr 14, 2011

Satay Lilit (Balinese Tuna Satay)

This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006). This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Credit: Todd Coleman

MAKES 30 SKEWERS

1/2 cup chopped lemongrass

1/4 cup coconut milk

1 1/2 tbsp. dark brown sugar

1 tbsp. chopped galangal

2 tsp. chopped ginger

1 1/2 tsp. ground turmeric

1/2 tsp. kosher salt

1/4 tsp. ground coriander

1/4 tsp. ground black pepper

1/8 tsp. freshly grated nutmeg

6 cloves garlic, chopped

4 Kaffir lime leaves, stemmed

3 red Thai chiles, stemmed

2 macadamia nuts

2 shallots, chopped

1 tomato, seeded, chopped

10 oz. skinless tuna filets, cubed

Process lemongrass, coconut milk, sugar, galangal, ginger, turmeric, salt, coriander, pepper, nutmeg, garlic, lime leaves, chiles, nuts, shallots, and tomatoes in a food processor until smooth. Transfer to a bowl; set aside. Pulse fish in food processor until finely chopped; stir into paste. Chill 4 hours to firm up.

Build a hot charcoal fire in a grill. Form 1 tbsp. fish mixture each around the end of 30 skewers; grill, turning, until charred, 4–5 minutes.