• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 white pomfret, about 800-900g
  • ½ tsp salt
  • ½ tsp pepper
  • 1 litre chicken stock
  • 15g young ginger, shredded
  • 1 packet enoki mushrooms, root end trimmed
  • 200ml DOM liqueur
  • Seasoning
  • 1/8 tsp pepper
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • Garnishing
  • 1 stalk spring onion, chopped
  • 2 sprigs coriander leaves, chopped


  1. Remove and retain the head and main bone from white pomfret and cut the fish fillet into sizeable pieces. Season with salt and pepper and leave aside.
  2. Bring the chicken stock to a boil. Add ginger, fish head and bone. Allow to boil for a while.
  3. Add enoki mushrooms and fish fillet. Pour in DOM liqueur and stir in seasoning. Cover and simmer for 2 minutes, then turn off the heat. Keep covered for another 2 minutes before serving. Add garnishing.
  4. Optional: Scald some rice vermicelli and add to the soup if desired.
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