Satay Lilit (Balinese Tuna Satay)

  • Serves

    makes 30 Skewers


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.


  • 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


Step 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.

Step 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.

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