Poached Salmon in a Spiced Broth with Chinese Broccoli

  • 10 portions

Instructions

  1. Pre heat oven to 180° fan forced.
  2. 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.
  3. Place salmon portions in a greased roasting tray and gently pour the stock over the fish; cover; bake 6 minutes.
  4. 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.
  5. 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

Recipe Details

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