Doenjang Milkfish Stew
Doenjang Milkfish Stew Recipe is a Korean inspired dish using Doenjang of fermented black bean paste.
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.