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Salmon poached in spiced soy broth
Salmon poached in spiced soy broth
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Celebrate Chinese New Year with a festive shared meal.
Ingredients:
  • 250ml (1 cup) chicken style liquid stock
  • 250ml (1 cup) dry sherry
  • 125ml (1/2 cup) soy sauce
  • 85g (1/3 cup) coarsely chopped palm sugar
  • 2 strips orange rind, white pith removed
  • 2 whole star anise
  • 1 cinnamon stick (see note)
  • 1 tsp fennel seeds
  • 4cm-piece fresh ginger, thinly sliced
  • 4 (about 200g each) skinless salmon fillets, halved
  • Steamed white rice, to serve
Instructions:
  • Preheat the oven to 180°C. Combine stock, sherry, soy sauce, sugar, orange rind, star anise, cinnamon stick, fennel seeds, and ginger in a saucepan over medium-low heat until the sugar dissolves. Increase the heat to medium and bring to a simmer.
  • Arrange the salmon in a spacious roasting dish in a single layer. Drizzle the sherry mixture over the fish, and tightly cover with foil. Bake for 6 minutes, then let it rest, covered, for 5 minutes until the salmon reaches your desired doneness.
  • Place the salmon on a plate. Strain the poaching liquid through a sieve into a jug and set aside. Serve the salmon with steamed rice and lightly drizzle with some of the reserved poaching liquid.

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