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Hunan Style Salmon Chili

Cuisine: Chinese
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlSoy sauce
1 tablespoon 15mlChinese oyster sauce
2 teaspoons 10mlOriental chili paste
2 teaspoons 10mlTomato paste
1 cup 237mlClam juice
3 tablespoons 45mlCornstarch
1/4 teaspoon 1.3mlSugar
1 lb 454g / 16ozSalmon filet - boned, skinned
  Cubed
2 tablespoons 30mlChili powder
1/4 cup 59mlPeanut oil
1/2   Lemon - for juice
2   Scallions - chopped
20   Garlic - minced
1   Ginger root minced
1/2 cup 55g / 1.9ozPumpkin seeds - toasted
4 cups 640g / 22ozHot cooked rice

Recipe Instructions

In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 tsp. of the cornstarch, the sugar, and lemon juice. Set aside.

Toss the salmon in the remaining cornstarch mixed with the chili powder. Heat a large wok until smoking. Add the peanut oil and gently stir fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.

Remove the salmon with a slotted spoon to a strainer or colander to drain. Pour off all but a thin film of the oil.

Add the scallions, garlic and ginger root and stir fry 10 seconds. Return the salmon, add the reserved liquid and simmer until lightly thickened. Toss in the pumpkin seeds. Serve over rice.

Source:
GRILLIN' AND CHILEN' SHOW #GR3636

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