Hunan-style Chili Salmon

Ingredients

• 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

Directions

1. 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. 2

   Toss the salmon in the remaining cornstarch mixed with the chili powder.

3. 3

   Heat a large wok until smoking.

4. 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. 5

   Remove the salmon with a slotted spoon to a strainer or colander to drain.

6. 6

   Pour off all but a thin film of the oil.

7. 7

   Add the scallions, garlic and ginger root and stir fry 10 seconds.

8. 8

   Return the salmon, add the sauce mixture and simmer until lightly thickened.

9. 9

   Toss in the pumpkin seeds.

10. 10

    Serve over the hot rice.