Hunan-style Chili Salmon

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons asian chili sauce
• 2 teaspoons tomato paste
• 1 cup clam juice
• 3 tablespoons cornstarch
• 1/4 teaspoon sugar
• 1 lb boneless skinless salmon fillet, cubed
• 2 tablespoons chili powder
• 1/4 cup peanut oil
• 1/2 lemon, for juice
• 2 scallions, chopped
• 2 garlic cloves, minced
• 1 inch cube gingerroot, minced
• 1/2 cup pumpkin seeds, toasted
• 4 cups hot cooked rice

Recipe

• 1 in a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoons of cornstarch, sugar and lemon juice; set aside.
• 2 toss the salmon in the remaining cornstarch mixed with the chili powder.
• 3 heat a large wok until smoking.
• 4 add the peanut oil and gently stir fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.
• 5 remove the salmon with a slotted spoon to a strainer or colander to drain.
• 6 pour off all but a thin film of the oil.
• 7 add the scallions, garlic and ginger root and stir fry 10 seconds.
• 8 return the salmon, add the sauce mixture and simmer until lightly thickened.
• 9 toss in the pumpkin seeds.
• 10 serve over the hot rice.