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Chinese Five Spice Salmon With Ginger Broth
From NEXT magazine, Set 2010
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cups chicken stock
, finely sliced
salt and pepper
tablespoons sunflower oil
light soy sauce
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.
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