Best Hunan Style Chili Salmon Recipes

BROILED SALMON WITH THAI SWEET CHILI GLAZE

Steps:

• Set the oven rack 5-6 inches from the top and preheat the broiler.
• Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
• Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

HUNAN-STYLE CHILI SALMON

Steps:

• 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.

HUNAN FISH HEAD IN CHILE SAUCE

Steps:

• Place the fish head in a large bowl, add the vinegar, ginger juice, and 4½ cups water, and wash to remove any lingering blood or fish scent. Rinse thoroughly and drain. Rub the fish head with the salt and lightly dredge with the cornstarch. Place the fish head on a large heatproof plate, skin facing up.
• Mix the garlic, ginger, scallions, both chiles, and 1 Tbsp. oil in a bowl and sprinkle over the dish. Place the dish in a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 12 minutes, or until the fish is cooked through.
• Heat the remaining 2 Tbsp. oil in a small saucepan and drizzle over the fish head. Season with extra salt and serve with rice.