Whip up a vibrant Fishcakes and Scallops Stir Fry in under 30 minutes! This fusion recipe balances tender seafood, crisp veggies, and savory-sweet flavors—perfect for weeknights or entertaining.
Fishcakes and Scallops Stir Fry Recipe
This fishcakes and scallops stir fry combines the best of land and sea for a dish that’s both hearty and elegant. Inspired by Asian flavors, it’s a quick, healthy meal packed with umami, crunch, and a touch of heat. Perfect for seafood lovers!
Ingredients (Serves 4)
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12 oz (340g) fresh sea scallops (dry-packed, patted dry)
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8-10 pre-cooked fishcakes (Korean eomuk or Thai-style, sliced)
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1 red bell pepper (thinly sliced)
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1 cup snap peas (trimmed)
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1 medium carrot (julienned)
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3 garlic cloves (minced)
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1-inch ginger (grated)
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3 green onions (cut into 2-inch pieces)
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2 tbsp neutral oil (e.g., avocado or vegetable)
Stir Fry Sauce:
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3 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp oyster sauce
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tsp honey
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1/2 tsp cornstarch (optional, for thickening)
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1/4 tsp red pepper flakes (optional)
Garnish:
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Toasted sesame seeds
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Thinly sliced chili or green onion
Instructions
1. Prep the Sauce:
Whisk together all sauce ingredients in a bowl. Set aside.
2. Sear the Scallops:
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Heat 1 tbsp oil in a wok or skillet over medium-high heat.
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Pat scallops dry, season lightly with salt. Sear 1–2 minutes per side until golden. Remove and set aside.
3. Stir Fry Base:
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Add remaining oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
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Toss in bell pepper, snap peas, and carrot. Stir fry 2–3 minutes until crisp-tender.
4. Add Fishcakes:
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Slide in sliced fishcakes. Cook 2 minutes, stirring gently to avoid breaking them.
5. Combine & Sauce:
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Pour the sauce over the veggies and fishcakes. Stir 1–2 minutes until glossy. If using cornstarch, let the sauce thicken slightly.
6. Finish with Scallops:
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Return scallops to the pan. Add green onions and toss gently to warm through (1 minute).
7. Serve:
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Plate immediately over steamed jasmine rice or noodles. Garnish with sesame seeds and chili.
Tips for Success
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Scallop Hack: Ensure scallops are dry before searing to prevent steaming.
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Fishcake Swap: Use homemade fishcakes or substitute with shrimp cakes for variety.
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Heat Level: Add sriracha or chili garlic paste for extra spice.
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Veggie Flexibility: Swap in bok choy, mushrooms, or broccoli.
What to expect
This fishcakes and scallops stir fry leans into quick-cooking techniques and bold flavors. The chewy fishcakes contrast beautifully with buttery scallops, while the sauce ties everything together with salty-sweet depth. It’s a fuss-free way to impress guests or upgrade your weeknight rotation!