Chinese Master Stock Poached Salmon

Chinese Master Stock Poached Salmon

Chinese Master Stock Poached Salmon

Preparation time:45 minutes


  • 1 x 500ml Chang’s Chinese Master Stock
  • 500ml cold water
  • 4 x 180g Atlantic salmon fillets, skin on
  • 8 spring onions, sliced into 3cm lengths
  • 100g shitake mushrooms, sliced thinly
  • 1 cup bean sprouts
  • 1 small red chilli, finely sliced
  • 1 cup loosely packed coriander leaves
  • 1/4 cup Chang’s Oriental Salad Dressing


  1. Combine Chang’s Chinese Master Stock and water in a medium saucepan, bring to the boil over high heat.
  2. Add salmon fillets, spring onions and mushrooms, cover and bring back to the boil.
  3. Turn off the heat and let the salmon and vegetables sit in the stock for six minutes or until salmon fillets are cooked through.
  4. Meanwhile, combine bean sprouts, chilli, coriander and dressing in a small bowl.
  5. Divide salmon, spring onions and mushrooms between four shallow serving bowls or plates, ladle over a little of the hot stock and serve with the coriander salad.

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