Hunan-style Chili Salmon

• soy sauce↗2 tablespoons
• oyster sauce↗1 tablespoon
• Asian chili sauce↗2 teaspoons
• tomato paste↗2 teaspoons
• clam juice↗1 cup
• cornstarch↗3 tablespoons
• sugar↗1⁄4 teaspoon
• boneless skinless salmon fillet, cubed↗1 lb
• chili powder↗2 tablespoons
• peanut oil1⁄4 cup
• lemon↗1⁄2

  for juice

• scallions↗2

  chopped

• garlic cloves↗2

  minced

• cube gingerroot1 inch

  minced

• pumpkin seeds↗1⁄2 cup

  toasted

• cups hot cooked rice4

Step-by-step instructions

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.