Skin the salmon and cut into even size eight cubes. Place the cut salmon onto skewers.
Add the star anise to the fish stock and bring to the boil, then reduce the heat to a simmer. Place the salmon brochettes in the hot liquid and leave to cook for three minutes.
For the salsa: Finely chop the coriander. Place the remaining ingredients into a blender and blend to a coarse paste, then fold in the chopped coriander.
To cook the rice: wash the rice until cold water until the water runs clear. Add the water and spices to the rice and bring to the boil. Leave to simmer for approximately 20 minutes.
Serve the salmon brochettes with the warm rice and a drizzle of the coriander salsa.
«Do not overcook the salmon. Poach in the simmering water for 3 minutes and make sure that the centre is still slightly pink.»