Poached Salmon in a Spiced Broth with Chinese Broccoli

Pre heat oven to 180° fan forced.
Combine water, MAGGI Chicken Booster, sherry, MAGGI Fish Sauce, palm sugar, orange peel, star anise, cinnamon, fennel and ginger. Bring to boil; reduce heat and simmer 5 minutes.
Place salmon portions in a greased roasting tray and gently pour the stock over the fish; cover; bake 6 minutes.
Meanwhile, separate the leaves and stems from the Chinese broccoli; cut the stems and leaves in half lengthways; blanch in boiling water 2-3 minutes. Drain well.
Serving Suggestion: Serve salmon with strained broth and Chinese broccoli garnished with thinly sliced shallots and coriander leaves plus a side of steamed rice, if desired

Qty	Unit	Ingredient	Preparation
315	mL	Water
18	gr	MAGGI Chicken Flavoured Booster Gluten Free 2.4kg
315	mL	Sherry, dry
150	mL	MAGGI Fish Sauce
100	gr	Palm sugar	finely grated
5	gr	Orange zest
2	ea	Star Anise
1	ea	Cinnamon stick
1	tsp	Fennel seed
25	gr	Ginger root, fresh	sliced thinly
10	ea	Salmon fillet
5	bunch	Broccoli	Chinese