Description

Looking for an easy, flavorful seafood dish? This Fishcakes and Scallops Stir Fry is the perfect combination of crispy fishcakes, tender scallops, and fresh vegetables, all tossed in a delicious stir fry sauce. Ready in under 30 minutes, this quick and healthy meal is ideal for a weeknight dinner or special occasion. Pair it with rice or noodles, and enjoy a restaurant-quality dish at home!

Ingredients

For the Stir Fry:

4 fishcakes, cut into bite-sized pieces
10–12 fresh scallops, patted dry
1 tablespoon cornstarch (for coating scallops)
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 cup broccoli florets
½ cup snap peas
1 small carrot, julienned
2 cloves garlic, minced
1 teaspoon ginger, grated

For the Stir Fry Sauce:

¼ cup soy sauce
1 tablespoon oyster sauce (or hoisin sauce for a vegetarian option)
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional, for heat)
½ teaspoon cornstarch (for thickening)
2 tablespoons water

For Garnish:

Sesame seeds
Fresh cilantro or green onions, chopped
Lime wedges

Instructions

Step 1: Prepare the Scallops and Fishcakes

Pat the scallops dry with a paper towel and lightly coat them with cornstarch to help with searing.
Slice the fishcakes into bite-sized pieces.

Step 2: Make the Stir Fry Sauce

In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, red pepper flakes, cornstarch, and water. Set aside.

Step 3: Sear the Scallops and Fishcakes

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the scallops and sear for 2-3 minutes per side, until golden brown. Remove from the pan and set aside.
In the same pan, add another 1 tablespoon of oil and cook the fishcakes for 2-3 minutes, until crispy. Remove and set aside.

Step 4: Stir Fry the Vegetables

In the same pan, add garlic and ginger and sauté for 30 seconds until fragrant.
Add bell peppers, broccoli, snap peas, and carrots, and stir fry for 2-3 minutes until slightly tender but still crisp.

Step 5: Combine Everything

Return the scallops and fishcakes to the pan.
Pour in the stir fry sauce and toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

Step 6: Garnish and Serve

Sprinkle with sesame seeds, fresh cilantro, or green onions.
Serve hot with steamed rice, noodles, or a fresh side salad.
Squeeze fresh lime juice over the dish for extra flavor.

Notes

For a Low-Carb Version:
- Swap rice for cauliflower rice or serve with stir-fried cabbage.
- Use tamari instead of soy sauce for a gluten-free option.
Make Ahead Tip:
- Chop the vegetables and mix the sauce in advance for an even quicker cooking process.
Storage & Reheating:
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a skillet over medium heat with a splash of water to revive the sauce.

Prep Time: 10 min
Cook Time: 15 min
Category: dinner
Cuisine: Asian / Fusion

Nutrition

Serving Size: Serves 2-3 people
Calories: 320
Sodium: 780mg
Fat: 12g
Carbohydrates: 28g
Fiber: 4g
Protein: 27g