Chinese Five Spice Salmon With Ginger Broth

From NEXT magazine, Set 2010

• Ready In: 30 mins
• Serves: 4

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.