Ingredients for 4 servings:
1. 2 cups chicken stock
2. 3 cms fresh ginger, finely sliced
3. 4 star anise
4. 1 tablespoon orange zest
5. 600 g salmon fillets, boneless
6. salt and pepper
7. 2 tablespoons chines five-spice powder
8. 2 tablespoons sunflower oil
9. 1 bunch bok choy, trimmed
10. 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.