Poached Whole Salmon Fillet with Asian Flavours

Preparation time:45 minutes


  • 1 cup Shaosing rice wine
  • 1 cup chicken stock
  • ½ cup Chang’s Light Soy Sauce
  • ½ cup Chang’s Oyster Sauce
  • 2 tbsp. ginger, finely grated
  • 2 tbsp. palm sugar, grated or chopped
  • 4 whole star anise
  • 2 strips (2cm x 4cm) orange peel, white pith removed from back or one orange piece, dried orange or tangerine peel
  • 1 stick cinnamon
  • ½ medium red chilli, sliced or finely diced
  • 1 whole salmon fillet, skin on, pin bones removed
  • Shredded spring onions, to serve


  1. Combine all ingredients except the salmon and spring onions and bring to the boil, then gently simmer for 10 minutes to dissolve the palm sugar and integrate the flavours.
  2. Place the salmon skin side down in a baking dish just big enough to hold it. Pour the liquid over the salmon, and cover the dish tightly with foil. Bake in a 200 degree oven for 15 minutes then remove from the oven, and allow to rest for another 10 minutes without removing the foil.
  3. Remove the foil and serve straight from the baking dish, or transfer to a serving platter, spooning cooking juices over the fish and topping with the shredded spring onion.