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