5 from 1 vote
Grilled fish skewers are a traditional Balinese recipe made with tuna mashed with spices and Balinese paste, then formed into patties and grilled. The perfect summer recipe that is packed full of flavor.
Grilled Fish Skewers -Balinese {GF, DF}
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Grilled fish skewers are a traditional Balinese recipe made with tuna mashed with spices and Balinese paste, then formed into patties and grilled. The perfect summer recipe that is packed full of flavor.
Course: Appetizer
Cuisine: Indonesian
Servings: 4
Calories: 578 kcal
Author: Vicky Berman
Ingredients
For the Basa Gede - Balinese Basic Sauce:
  • 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
for the grilled fish skewers:
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Grilled for a few minutes on each side until cooked through.