1Place fish stock, soy sauce, sake, rice wine vinegar, ginger, coriander stalks and chilli into a Corningware Retroflam pot and bring up to the boil, cook for 10 mins.
2Add the mussels to the pan and cook, until the shells have opened. Remove them and place into serving bowls.
3Add the sliced pomfret to the stock, together with carrot and spring onion. Cook for 2 to 3 mins.
4Add prawns and cook for another 2 to 3 mins.
5Season with salt and freshly ground black pepper, garnish with coriander leaves and serve immediately.