Middlecut Thai Stir-fry


  • 1 x 400g can Saldanha Middlecut OR Pilchards
  • 125g rice noodles, cooked according to the instructions on the packet
  • 1 medium onion, sliced in rings
  • Handful of sugar snap peas
  • Handful mange tout
  • Handful broccoli
  • 1 tsp fresh garlic
  • 1 small green chilli, chopped
  • 1 tsp fresh ginger
  • 1 tsp lime juice
  • ¼ cup loosely packed coriander leaves
  • 1 tsp rice OR wine vinegar
  • 2 tbsp light soy sauce
  • 1 tsp fish seasoning OR 1tsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp peanut oil OR sunflower oil for frying



  1. Heat oil in a pan and fry the onion rings.
  2. Reduce the heat and add fresh vegetables, garlic, chilli and ginger. Stir for 3 minutes.
  3. Add lime juice, vinegar, soy sauce, sesame oil and fish seasoning (or fish sauce if using) and fry until vegetables are lightly cooked.
  4. Add drained, flaked middlecut or pilchard pieces and heat through gently without stirring.
  5. Add coriander leaves and serve with cooked rice noodles.
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