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.
- 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.