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Ahi Steak with Li Hing Mui Butter

Demonstrated by: Paul Pagatpatan

Ingredients

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

Instructions

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.