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