Ingredients is not available.
- 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.
- Bring the chicken stock to a boil. Add ginger, fish head and bone. Allow to boil for a while.
- 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.
- Optional: Scald some rice vermicelli and add to the soup if desired.