Doenjang Milkfish Stew is another recipe I thought of while I’m about to cook the fish. My dad bought a whole milkfish from the fish vendor in our village last weekend. Initially, we are planning to grill it, however, knowing my dad he wants something with soup and vegetables. The thing is, we don’t have ingredients for milkfish sinigang. Then I remembered I bought several months ago a tub of doenjang which I only used a tablespoon.
An idea struck me. Why not make a doenjang milkfish stew. I searched for doenjang soups and mostly it’s either with vegetables or meat. However, the procedure seems pretty easy. So I replaced the pork meat with milkfish and the vegetables with the vegetables we have in our fridge.
The result is delicious. It’s actually my first time cooking using doenjang to flavor my dish. It taste like the Filipino tausi or black beans. However, the taste is much flavorful, a bit spicy and tangy. This dish is best paired with hot steamed rice or you can simply enjoy it as is.
Tips
For this Doenjang Milkfish Stew I decided to fried the milkfish before adding to the stew. I find it much more flavorful and also helps the fish from disintegrating during cooking. However, if you feel lazy doing it you can opt not to fry it.
For this recipe, I simply used the vegetables we have in our fridge. However, you can add any vegetables you can think of. Another thing, I bet tofu would be a delicious addition to this dish. Also, I used rice water instead of regular water. Simply filter your rice wash with a strainer and that’s it. However, you can also simply use plain water.
For more fish dishes check out our Fish Recipes.
Ingredients
| 1/2 cup | Cooking Oil |
| 1 kilo | Milkfish, fillet and cut into 8 parts |
Doenjang Milkfish Stew Broth
| 6 cups | Rice Water or Water |
| 8 cloves | Garlic, chopped |
| 1 piece | Onion, chopped |
| 1 piece | Thumb – sized Ginger, cut into strips |
| 1/4 teaspoon | Ground Black Pepper |
| 3 Tablespoons | Doenjang Paste |
| 8 pieces | Okras, cut into 1 inch long |
| 1/2 piece | Chicne Cabbage, chopped |
| 1 Tablespoons | Chopped Onion Chives |
| 1 piece | Long Green Chili |
| Salt to taste |
Procedure
Thoroughly clean the milkfish. Remove its scales and pat dry.
Heat cooking oil and fry the milkfish until golden brown and set a side.
Doenjang Milkfish Stew Broth
In a pot, combine rice water, garlic, onion, ginger and ground black pepper. Bring to a boil and simmer for 15 minutes.
Add the doenjang paste and mix to dissolve. Simmer for another 10 minutes.
Drop in the fried milk fish and simmer for 15 minutes.
Add the chopped okras and simmer for 5 minutes.
Add the chopped Chinese cabbage and long green chili. Season with salt and simmer for another 3 minutes.
Doenjang Milkfish Stew
Ingredients
- 1/2 cup Cooking Oil
- 1 kilo Milkfish, fillet and cut into 8 parts
Doenjang Milkfish Stew Broth
- 6 cups Rice Water or Water
- 8 cloves Garlic, chopped
- 1 piece Onion, chopped
- 1 piece Thumb – sized Ginger, cut into strips
- 1/4 teaspoon Ground Black Pepper
- 3 Tablespoons Doenjang Paste
- 8 pieces Okras, cut into 1 inch long
- 1/2 piece Chinese cabbage, chopped
- 1 Tablespoon Chopped Onion Chives
- 1 piece Long Green Chili
- Salt to taste
Instructions
- Thoroughly clean the milkfish. Remove its scales and pat dry.
- Heat cooking oil and fry the milkfish until golden brown and set a side.
Doenjang Milkfish Stew Broth
- In a pot, combine rice water, garlic, onion, ginger and ground black pepper. Bring to a boil and simmer for 15 minutes.
- Add the doenjang paste and mix to dissolve. Simmer for another 10 minutes.
- Drop in the fried milk fish and simmer for 15 minutes.
- Add the chopped okras and simmer for 5 minutes.
- Add the chopped Chinese cabbage and long green chili. Season with salt and simmer for another 3 minutes.
