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.