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. ---------------------------------------------------------------------------
Nutrition
Ingredients
