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
Instructions
- 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.
