Chinese Five Spice Salmon With Ginger Broth - cooking recipe

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

Preparation

for broth - place stock, ginger, star anise and zest in saucepan.
Bring to boil, set aside for 20 minutes for flavours to infuse.
Cut salmon into 4 portions.
Season with salt and pepper.
Dust with five spice powder to coat.
Heat a little oil in fry pan.
Add salmon skin side up, cook 3 - 4 minutes to brown.
Turn over and cook 2 minutes more.
Cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain.
Strain broth, reheat, add soy sauce.
Serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.