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Doenjang Milkfish Stew
Kusina ni Teds

Doenjang Milkfish Stew

Doenjang Milkfish Stew Recipe is a Korean inspired dish using Doenjang of fermented black bean paste.
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Course: Main Course
Cuisine: Filipino
Ingredients Method

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

Method
 

  1. Thoroughly clean the milkfish. Remove its scales and pat dry.
  2. Heat cooking oil and fry the milkfish until golden brown and set a side.
Doenjang Milkfish Stew Broth
  1. In a pot, combine rice water, garlic, onion, ginger and ground black pepper. Bring to a boil and simmer for 15 minutes.
  2. Add the doenjang paste and mix to dissolve. Simmer for another 10 minutes.
  3. Drop in the fried milk fish and simmer for 15 minutes.
  4. Add the chopped okras and simmer for 5 minutes.
  5. Add the chopped Chinese cabbage and long green chili. Season with salt and simmer for another 3 minutes.