Saldanha Pilchards Stir-Fry


  • 1 x 400g can Saldanha Pilchards in Hot Chilli Sauce
  • 1 x 400g can Saldanha Middlecut
  • 1 cup cake flour
  • 1 tsp mixed herbs
  • 1 onion, chopped
  • 1 tbsp crushed garlic & ginger paste
  • 1 tbsp coriander pesto
  • ½ red pepper, sliced
  • ½ yellow pepper, sliced
  • 250g spaghetti, cooked
  • Salt and black pepper to taste
  • Oil for frying



  1. Drain both cans of fish and place on a paper towel to remove excess moisture.
  2. Mix the flour and herbs together in a flat dish.
  3. Whilst still moist, roll the fish in the flour mix coating it on all sides.
  4. Fry for 1 minute on each side.
  5. Remove from pan and drain on paper towel.
  6. Pour off excess oil, leaving 2 tbsp in the pan.
  7. Using the same pan, fry the onion, crushed garlic & ginger paste and coriander pesto on medium heat until soft.
  8. Add the peppers and fry for a further 2 minutes.
  9. Add the cooked spaghetti and salt and black pepper to taste.
  10. Toss the fish mixture and spaghetti gently together.
  11. Serve.
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