Hunan Style Salmon Chili

Recipe Ingredients

2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Chinese oyster sauce
2 teaspoons	10ml	Oriental chili paste
2 teaspoons	10ml	Tomato paste
1 cup	237ml	Clam juice
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Sugar
1 lb	454g / 16oz	Salmon filet - boned, skinned
		Cubed
2 tablespoons	30ml	Chili powder
1/4 cup	59ml	Peanut oil
1/2		Lemon - for juice
2		Scallions - chopped
20		Garlic - minced
1		Ginger root minced
1/2 cup	55g / 1.9oz	Pumpkin seeds - toasted
4 cups	640g / 22oz	Hot 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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