Hunan Style Salmon Chili
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
oyster sauce
chinese style |
|
| 2 | teaspoons |
thai chili paste
|
*
|
| 2 | teaspoons |
tomato paste
|
|
| 1 | cup |
clam juice
|
*
|
| 3 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
sugar
|
|
| 1 | pound |
salmon
filetted, boned and skinned, cubed |
|
| 2 | tablespoons |
chili powder
|
|
| ¼ | cup |
peanut oil
|
|
| ½ | Lemon |
lemon
juiced |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 20 | ml |
garlic
minced |
*
|
| 1 | inch |
ginger root
minced |
*
|
| ½ | cup |
pepitas (pumpkin seeds)
toasted |
|
| 4 | cups |
rice
cooked and hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
oyster sauce
chinese style |
|
| 1E+1 | ml |
thai chili paste
|
*
|
| 1E+1 | ml |
tomato paste
|
|
| 237 | ml |
clam juice
|
*
|
| 45 | ml |
cornstarch
|
|
| 1.3 | ml |
sugar
|
|
| 453.6 | g |
salmon
filetted, boned and skinned, cubed |
|
| 3E+1 | ml |
chili powder
|
|
| 59 | ml |
peanut oil
|
|
| 0.5 | Lemon |
lemon
juiced |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2E+1 | ml |
garlic
minced |
*
|
| 1 | inch |
ginger root
minced |
*
|
| 118 | ml |
pepitas (pumpkin seeds)
toasted |
|
| 946 | ml |
rice
cooked and hot |
|
Directions
In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoon 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.
