Whip up a quick, delicious Fishcakes and Scallops Stir Fry recipe in less than 30 minutes. Perfect for a weeknight meal with healthy seafood.
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Easy Fishcakes And Scallops Stir Fry Recipe
- Total Time: 30 minutes
- Yield: Serves 4
Description
A quick and tasty stir fry made with fishcakes, scallops, and fresh veggies—perfect for a healthy and satisfying weeknight meal.
Ingredients
For the Fishcakes:
- 2 cups cooked white fish (cod, haddock, or tilapia), flaked
- 1/2 cup mashed potatoes
- 1 egg, beaten
- 2 tbsp finely chopped scallions
- 1 tbsp fish sauce
- 1 tsp soy sauce
- Salt and pepper to taste
- 1/4 cup panko breadcrumbs
- 2 tbsp vegetable oil (for frying)
For the Stir Fry:
- 8–10 sea scallops, cleaned and dried
- 1 tbsp sesame oil
- 1 tbsp olive oil or vegetable oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, julienned
- 1/2 cup snow peas
- 1/2 cup broccoli florets
- 1 small red onion, thinly sliced
For the Sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or brown sugar
- 1 tsp chili garlic paste (optional)
Instructions
Step 1: Prepare the Fishcakes
- In a bowl, mash together your fish, potatoes, scallions, egg, fish sauce, soy sauce, and seasoning.
- Shape the mixture into small patties—about the size of your palm.
- Coat each one in panko for that irresistible crunch.
- Heat oil in a skillet over medium and fry for 3–4 minutes per side until they’re golden brown and crispy.
Step 2: Sear the Scallops
- Pat your scallops dry (seriously, don’t skip this—moisture = mush).
- Heat oil until it’s shimmering hot. Add scallops.
- Sear 1–2 minutes per side. You’re aiming for that gorgeous golden crust.
Step 3: Stir Fry the Vegetables
- Turn heat to medium and drizzle in sesame oil.
- Toss in garlic and ginger, let them sizzle for 30 seconds.
- Add onion, peppers, broccoli, and snow peas. Stir-fry for 3–4 minutes until they’re tender but still vibrant.
Step 4: Make the Sauce
- Whisk together oyster sauce, soy sauce, vinegar, honey, and chili garlic paste in a small bowl.
Step 5: Combine and Serve
- Add scallops and fishcakes back to the pan.
- Pour sauce over everything and toss gently to coat.
- Let it bubble for 2 minutes. Serve hot over rice or noodles.
Notes
- Dry Those Scallops: Trust me, it’s worth the extra minute.
- No White Fish? Use canned salmon or even tuna in a pinch.
- Make It Gluten-Free: Use gluten-free panko and tamari.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Asian Fusion, Coastal Cuisine
Fishcakes And Scallops Stir Fry Recipe
If you’re craving something light, flavorful, and packed with protein, this fishcakes and scallops stir fry is the perfect choice. Combining the savory taste of crispy fishcakes with the tender sweetness of scallops, this dish is both comforting and fresh. It’s a great way to enjoy seafood with a healthy twist, and it comes together in just 30 minutes—ideal for busy
Nutrition (Per Serving)
- Calories: 340
- Protein: 26g
- Carbs: 24g
- Fat: 15g
- Fiber: 3g
- Sodium: 780mg
Timing Breakdown
- Fishcakes: 10 minutes
- Scallops: 4 minutes
- Veggies: 5 minutes
- Sauce + Toss: 2–3 minutes
- Total Time: ~35 minutes
What to Serve With Fishcakes And Scallops Stir Fry Recipe
- Steamed jasmine rice or coconut rice
- Noodles tossed with sesame oil
- A quick cucumber salad or pickled veggies
- Kimchi for a spicy kick
- A wedge of lime (game-changer!)