Satay Lilit (Balinese Tuna Satay)

Name: Satay Lilit (Balinese Tuna Satay)
Total time: PT0D0H0M
Yield: makes 30 Skewers
Ingredients: 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

Serves
makes 30 Skewers

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.

Ingredients

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

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Instructions

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.

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.