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Fishcakes and Scallops Stir Fry

This Fishcakes and Scallops Stir-Fry is a vibrant and healthy seafood dish, perfect for a quick yet flavorful dinner. Tender scallops are seared to perfection and combined with crispy fishcakes and fresh vegetables, all tossed together in a savory stir-fry sauce. It's an easy-to-make dish that combines the sweetness of scallops with the savory richness of fishcakes, offering a delightful balance of textures and flavors. Ideal for busy weeknights or weekend feasts, this dish can be served over rice or noodles for a complete meal.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Seafood dish
Cuisine American, Asian-inspired
Servings 4
Calories 350 kcal

Equipment

  • Large pan or wok
  • Sharp knife (for chopping vegetables)
  • Spatula or wooden spoon (for stirring)
  • Cutting board

Ingredients
  

  • 4 to 6 Fishcakes store-bought or homemade
  • 8 oz Scallops about 12-15 large scallops
  • 1 Red Bell Pepper julienned
  • 1 Yellow Bell Pepper julienned
  • 1 cup Snap Peas
  • 2 medium Carrots julienned
  • 2 Green Onions chopped
  • 2 cloves Garlic minced
  • 1- inch piece Fresh Ginger grated
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 tablespoon Lemon Juice
  • Salt & Pepper – to taste
  • 1 teaspoon Red Chili Flakes optional
  • Rice or Noodles – for serving optional
  • 1 tablespoon Fresh Cilantro chopped (optional for garnish)

Instructions
 

  • Cook the Fishcakes: Heat one tablespoon of olive oil over medium heat in a large pan. Add the fishcakes and cook, flipping halfway through, until golden brown on both sides, 4 to 5 minutes per side. Cook them in the pan for a few minutes, remove them, and cut them aside into bite-size pieces.
  • Prepare the Scallops: Heat one tablespoon of olive oil over medium-high heat in the same pan. Sprinkle the scallops with salt and pepper. The scallops should take no more than 1-2 minutes per side to sear and develop a crisp, golden crust while keeping the inside tender. Take them out of the pan and put them aside.
  • Stir-Fry the Vegetables: Return the sesame oil to the same pan. Add garlic, ginger, green onions, and stir-fry for about 1 minute. Stir in the bell peppers, snap peas and carrots. Stir fry the vegetables for 3–4 minutes or until crisp and vibrant.
  • Combine the Ingredients: Return the fishcake pieces and scallops to the pan once the vegetables are cooked. Add the soy sauce, lemon juice, and red chilli flakes (if using). Stir everything together to ensure the sauce coats all the ingredients evenly. Cook for an additional 2-3 minutes to heat everything through.
  • Serve: Complete the meal by serving the fishcakes and scallops stir-fry over steamed rice or noodles. Serve sprinkled with more chopped green onions or sesame seeds, if you like.

Notes

Customizing the Recipe: Feel free to add other vegetables like mushrooms, zucchini, or broccoli based on what you have available.
Spice Level: Adjust the amount of chili flakes or add fresh chili peppers to suit your taste if you enjoy a spicier stir-fry.
Homemade Fishcakes: If you're using homemade fishcakes, ensure they are pre-cooked before adding to the stir-fry. You can find a simple recipe for homemade fishcakes that includes flaked white fish, mashed potatoes, and breadcrumbs.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
Fishcakes and Scallops Stir Fry Recipe
Fishcakes and Scallops Stir Fry Recipe
Fishcakes and Scallops Stir Fry Recipe
Keyword easy dinner ideas, healthy seafood recipe, seafood stir-fry