Chinese Five Spice Salmon With Ginger Broth

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.