Poached Salmon in Chinese Spiced Broth
This super aromatic Chinese-style Spiced Poached Salmon is quick to prepare and goes perfectly with Asian veggies and rice
Ingredients
- 4 salmon fillets (approx. 150-200g/5.3-7oz each fillet) (NOTE 1)
Poaching broth
- 1½ cup water
- 1½ cup Shaoxing wine (NOTE 2)
- 1 cup light soy sauce (NOTE 3)
- 3 large strips of orange rind
- 3 star anise (NOTE 4)
- 2 cinnamon stick
- 1½ tsp fennel seeds
- 40 gm ginger (thinly sliced)
- ⅓ cup brown sugar (firmly packed)
- 2 tsp chicken powder (or chicken stock powder)
Instructions
- Place all the poaching broth ingredients in a medium-sized saucepan over medium heat. Bring it to a boil, then reduce the heat to low and simmer uncovered for 10 minutes.
- Place the salmon fillets into the saucepan, making sure most of the broth covers the salmon. Cover and poach on low heat for 7 minutes for fillets that weigh 150gm (5.3oz) or a few minutes longer for larger fillets. Don't overcook the salmon as they'll dry out and become a little tough.
- Remove the salmon from the broth using a large, flat spatula. Take care not to break the fillets because they're very tender. Serve immediately with rice and vegetables.
Notes
(NOTE 1) Salmon fillets - I used skinless and boneless salmon fish fillets which weighed approximately 150-170gm (5.3-6oz) each. Good fishmongers are happy to remove the skin and bones from your fillets.
(NOTE 2) Shaoxing cooking wine is a Chinese cooking wine, sometimes known as Shao Xing or Shao Hsing. It comprises water, rice, wheat, salt and alcohol. Bottles of Shaoxing wine are cheap to buy from Asian specialty stores and some supermarkets stock them too. Mirin or dry sherry are good substitutes for Shaoxing wine.
(NOTE 3) Light soy sauce or regular soy sauce but avoid the dark or sweet soy sauce varieties, as these are not interchangeable.
(NOTE 4) Star anise is a beautiful looking spice, shaped like a flower. It's quite strong with liquorice flavour. You would usually find star anise stocked in the herbs and spice section of the supermarket.
Leftovers - The broth is a 'Master stock', so don't throw it away, as it can be reused many times over again. Once the broth has cooled down completely, strain it through a fine-mesh sieve twice. Discard the solids and pour the broth into a freezer-safe container and store it in the freezer. Store any remaining salmon in an air-tight container and place in fridge for up to 2 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 299kcalCarbohydrates: 2gProtein: 40gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 404mgPotassium: 1008mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 2mgCalcium: 39mgIron: 2mg