Ingredients

The following ingredients have 4 Servings
  • 2 small red chili peppers (seeds removed, chopped)
  • 3 inch piece ginger (chopped)
  • 3 inch piece fresh turmeric (chopped)
  • 1 inch piece galangal (chopped)
  • 5 small shallots (chopped)
  • 3 cloves garlic (chopped)
  • 4 macadamia nuts (chopped)
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1 stalk lemongrass (chopped)
  • 1 bay leaf
  • 2 pounds tuna (chopped)
  • 5 tablespoons Balinese basic sauce
  • 1 1/2 tablespoons fried shallots (optional)
  • 1 1/2 tablespoons chopped celery
  • 1 1/4 teaspoons salt
  • 1/2 cup grated shredded coconut (unsweetened)
  • 1 1/2 tablespoons brown sugar
  • 5 teaspoons fried garlic (optional)
  • bamboo wooden skewers (or metal skewers)

Instruction

  • To make the Balinese basic sauce combine all ingredients except the bay leaf in a food processor and blend, or use a classic mortar and pestle and pound until a smooth paste forms.
  • In a pan cook the Balinese basic sauce for a few minutes with the bay leaf, adding in a few tablespoons of water or vegetable stock. Remove the bay leaf.
  • To make the grilled fish skewers in a food processor or mortar and pestle combine the fish with 5 tablespoons of the Balinese basic sauce, fried shallots (optional, can be omitted), celery, salt, shredded coconut, brown sugar and fried garlic (optional, can be omitted). Process or pound until a almost smooth ground fish paste forms.
  • Adding a bit of water to your hands first, grab small balls of the ground fish paste and form into longer oval shaped forms molding it around the wooden or metallic skewers.
  • Grilled for a few minutes on each side until cooked through.