- May 1, 2007
- 10,099
- 40
Here is a chili recipe for those of you luck enough to have fress salmon...
I have never tried this but figured some adventurous sole might like to...
Hunan Style Salmon chili
2 tablespoons soy sauce
1 tablespoon chinese oyster sauce
2 teaspoons oriental chili paste
2 teaspoons tomato paste
1 cup clam juice
3 tablespoons cornstarch
¼ teaspoon sugar
1 pound salmon filet boned skinned cubed
2 tablespoons chili powder
¼ cup peanut oil
½ lemon for juice
2 scallions, chopped
2 clove garlic, minced
1 inch ginger root, minced
½ cup pumpkin seeds toasted
4 cups hot cooked rice
In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoons 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 dry. Pour off all but a thin film of the oil. Add the scallions, garlic and ginger root and stir and fry 10 seconds. Return the salmon, add the reserved liquid and simmer until lightly thickened. Toss in the pumpkin seeds. Serve over rice.
I have never tried this but figured some adventurous sole might like to...
Hunan Style Salmon chili
2 tablespoons soy sauce
1 tablespoon chinese oyster sauce
2 teaspoons oriental chili paste
2 teaspoons tomato paste
1 cup clam juice
3 tablespoons cornstarch
¼ teaspoon sugar
1 pound salmon filet boned skinned cubed
2 tablespoons chili powder
¼ cup peanut oil
½ lemon for juice
2 scallions, chopped
2 clove garlic, minced
1 inch ginger root, minced
½ cup pumpkin seeds toasted
4 cups hot cooked rice
In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoons 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 dry. Pour off all but a thin film of the oil. Add the scallions, garlic and ginger root and stir and fry 10 seconds. Return the salmon, add the reserved liquid and simmer until lightly thickened. Toss in the pumpkin seeds. Serve over rice.
