Balinese Tuna Satay (Satay Lilit)
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice. Get the recipe for Balinese Tuna Satay (Satay Lilit) ». Todd Coleman

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.

Yield: makes 30 Skewers


  • 12 cup chopped lemongrass
  • 14 cup coconut milk
  • 1 12 tbsp. dark brown sugar
  • 1 tbsp. chopped galangal
  • 2 tsp. chopped ginger
  • 1 12 tsp. ground turmeric
  • 12 tsp. kosher salt
  • 14 tsp. ground coriander
  • 14 tsp. ground black pepper
  • 18 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


  1. 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.
  2. 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.