By Capt./Executive Chef Leonard Strobel
INGREDIENTS
4 loins of skipjack
1 green pepper
1 red pepper
2 carrots
8 pieces mushrooms
1 cup broccoli florets
1 medium sliced white onion
3 tablespoons oyster sauce
1/2 teaspoon chicken base
3 tablespoons soy sauce
3 tablespoons vegetable oil
MARINADE
3 cups of cold water, 1/4 cup soy, 1/4 cup mirin, 1/4 cup oyster sauce, 1/4 cup green onion and 1 tablespoon of bonita flakes.
METHOD
Combine marinade ingredients in a sauce pot and bring to a boil. Remove from heat. Remove the skin and bloodline from the skipjack and place loins in warm marinade, submerge for 5 minutes. Remove and set aside. Sauté all vegetables with minced garlic and oil. Add oyster sauce, chicken base, soy sauce and stir fry until vegetables are al dente or cooked to your liking. Plate presentation: Cut loin in 1-inch thickness and fan out on platter accompanied with veggies. Japanese beer is recommended. Serves four.
CAPT./EXECUTIVE CHEF LEONARD STROBEL
Better known as “Captain Cook,” Capt./Executive Chef Lenny Strobel has been an avid bluewater tournament fisherman for the past 30 years. A graduate of the Academy of Culinary Arts in Atlantic City, NJ. A new addition to Chef Lenny’s passion is Chef Lenny’s Cajun Seasoning by SoulMate Spices, LLC. For more information or to order online visit www.cheflennyseasonings.com or just call 609-878-8033. You can also find them on Facebook at Chef Lenny’s Seasonings.
