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Ahi Steak with Li Hing Mui Butter

Demonstrated by: Paul Pagatpatan.
Leeward Community College Culinary Program - February 27, 2005.



Ahi Steak with Li Hing Mui Butter

  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 tablespoon lime juice
  • 1 1/2 lb tombo ahi steaks, sliced 1/2-inch thick
  • Salt and pepper to taste
  • 1/4 cup Li Hing Mui Butter
  • Ginger and Scallion Fried Rice
  • Julienned scallion (green onion) for garnish

Li Hing Mui Butter:

  • 1/4 cup butter
  • 1/2 tablespoon li hing mui powder
  • 1/2 tablespoon ground macadamia nuts

Ginger and Scallion Fried Rice:

  • 1 tablespoon vegetable oil
  • 2 teaspoons minced fresh ginger root
  • 1/4 red onion, minced
  • 3 1/4 cups cooked jasmine rice
  • 1 tablespoon soy sauce
  • 3 stalks scallions (green onion), minced
  • 2 teaspoons black sesame seeds


Combine vegetable oil, lemon juice, and lime juice; marinate ahi in the lemon juice mixture for 1 to 2 hours in the refrigerator. Preheat electric grill or broiler to 500°F. Drain ahi and grill for about 7 to 8 minutes or slightly under desired doneness. Season with salt and pepper. Cut Li Hing Mui Butter into 4 pieces and top each steak with a piece of butter.  Place under broiler until butter begins to melt. Serve with Ginger and Scallion Fried Rice; garnish with julienned scallion.

Li Hing Mui Butter:
Warm butter until slightly soft, stir in li hing mui powder and nuts. Shape mixture into a log, using waxed paper. Twist ends of the paper and keep in refrigerator or freezer until needed. Makes 1/4 cup.

Ginger and Scallion Fried Rice:
In a wok or large skillet, heat oil; add ginger and onion, sauté until onion is softened. Add rice, cook until rice is heated through; stir in soy sauce, scallions and sesame seeds, mix well. Makes 6 servings.


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