Impress your Christmas guests with a poached whole salmon.


  • 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.

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