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Hunan Style Chili Salmon

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Ingredients

Adjust Servings:
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

Nutritional information

697.5
Calories
268g
Calories From Fat
29.8g
Total Fat
5.1 g
Saturated Fat
62.4mg
Cholesterol
958.9mg
Sodium
74.6g
Carbs
3.9g
Dietary Fiber
3.4g
Sugars
33.5g
Protein
432g
Serving Size (g)
4
Serving Size

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Hunan Style Chili Salmon

Features:
    Cuisine:

    used a milder chilli sauce, and it was still very nice

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Hunan-style Chili Salmon, Shrimp may be substituted for salmon in this hot and spicy Chinese stir-fry., used a milder chilli sauce, and it was still very nice, Shrimp may be substituted for salmon in this hot and spicy Chinese stir-fry.


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    Steps

    1
    Done

    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
    Done

    Toss the Salmon in the Remaining Cornstarch Mixed With the Chili Powder.

    3
    Done

    Heat a Large Wok Until Smoking.

    4
    Done

    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
    Done

    Remove the Salmon With a Slotted Spoon to a Strainer or Colander to Drain.

    6
    Done

    Pour Off All but a Thin Film of the Oil.

    7
    Done

    Add the Scallions, Garlic and Ginger Root and Stir Fry 10 Seconds.

    8
    Done

    Return the Salmon, Add the Sauce Mixture and Simmer Until Lightly Thickened.

    9
    Done

    Toss in the Pumpkin Seeds.

    10
    Done

    Serve Over the Hot Rice.

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    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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