Hunan-style Chili Salmon

Recipe by Mercy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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 sauce mixture and simmer until lightly thickened.
  • Toss in the pumpkin seeds.
  • Serve over the hot rice.
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