Description
This Fishcakes and Scallops Stir-Fry Recipe is a quick, flavorful, and easy-to-make seafood dish that’s perfect for busy weeknights or special occasions. Golden fishcakes, tender scallops, and fresh veggies come together in a savory stir-fry sauce for a meal that’s both satisfying and nutritious. Ready in just 30 minutes!
Ingredients
For the Stir-Fry:
8 oz (225g) fresh scallops, patted dry
4 fishcakes (store-bought or homemade)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1-inch piece ginger, grated
2 tbsp vegetable oil (for cooking)
1 tbsp sesame oil (for flavor)
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (optional, for garnish)
For the Stir-Fry Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tsp rice vinegar
1 tsp cornstarch (to thicken)
2 tbsp water
Instructions
Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, cornstarch, and water. Set aside.
Cook the Fishcakes:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add the fishcakes and cook for 2–3 minutes per side until golden brown. Remove and set aside.
Sear the Scallops:
In the same skillet, add 1 tbsp vegetable oil. Pat the scallops dry and season lightly with salt and pepper. Sear for 1–2 minutes per side until golden but still tender. Remove and set aside.
Stir-Fry the Veggies:
Add sesame oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add onions, bell peppers, and zucchini. Stir-fry for 3–4 minutes until tender-crisp.
Combine Everything:
Slice the fishcakes into bite-sized pieces. Add them and the scallops back to the skillet. Pour in the sauce and toss everything together. Cook for 1–2 minutes until the sauce thickens.
Garnish and Serve:
Sprinkle with chopped green onions and sesame seeds. Serve hot with steamed rice or noodles.
Notes
Fishcake Tip: Use store-bought fishcakes for convenience or make your own for a homemade touch.
Scallop Tip: Pat scallops dry before cooking to ensure a perfect sear.
Sauce Adjustments: Add chili flakes or sriracha for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg