Chinese Five Spice Salmon With Ginger Broth |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From NEXT magazine, Set 2010 Ingredients:
2 cups chicken stock |
3 cms fresh ginger, finely sliced |
4 star anise |
1 tablespoon orange zest |
600 g salmon fillets, boneless |
salt and pepper |
2 tablespoons chines five-spice powder |
2 tablespoons sunflower oil |
1 bunch bok choy, trimmed |
2 tablespoons light soy sauce |
Directions:
1. for broth - place stock, ginger, star anise and zest in saucepan.
2. Bring to boil, set aside for 20 minutes for flavours to infuse.
3. Cut salmon into 4 portions.
4. Season with salt and pepper.
5. Dust with five spice powder to coat.
6. Heat a little oil in fry pan.
7. Add salmon skin side up, cook 3 - 4 minutes to brown.
8. Turn over and cook 2 minutes more.
9. Cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain.
10. Strain broth, reheat, add soy sauce.
11. Serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.
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