Fishcakes and Scallops Stir Fry Recipe 2025
Fishcakes and Scallops Stir Fry Recipe: A Flavor-Packed Seafood Delight
Looking for a quick, tasty, and satisfying seafood meal that brings bold flavors and juicy textures to your table? This Fishcakes and Scallops Stir Fry Recipe is a showstopper that’s easy to prepare and perfect for weeknight dinners or weekend feasts. It’s loaded with savory flavors, crisp vegetables, and a punchy stir-fry sauce that ties everything together beautifully.
Why You’ll Love This Fishcakes and Scallops Stir Fry Recipe
Quick to Prepare
In under 30 minutes, you can whip up this restaurant-quality stir fry with minimal fuss.
Packed with Nutrients
With lean protein from scallops and fishcakes, and a medley of colorful veggies, this dish hits all the health marks.
Delicious Seafood Fusion
Combining the hearty texture of fishcakes with the delicate sweetness of scallops creates an unforgettable bite in every forkful.
Key Ingredients You’ll Need
Fresh or Frozen Fishcakes
Use your favorite store-bought or homemade fishcakes. Thai-style fishcakes work wonderfully here.
Scallops
Sea scallops are best for this dish. You can use frozen scallops—just be sure to thaw and pat them dry.
Stir Fry Vegetables
Think bell peppers, snow peas, carrots, and baby corn for crunch, color, and flavor.
Sauce Ingredients
Soy sauce, garlic, ginger, sesame oil, a hint of chili paste, and a splash of oyster sauce make a flavorful stir fry sauce.
How to Choose the Best Fishcakes and Scallops Recipe
What to Look for in Store-Bought Fishcakes
Check the label for high fish content (over 70% is great) and minimal fillers. Avoid those with too much starch or artificial flavoring.
Tips for Selecting Fresh Scallops
Look for dry-packed scallops (not soaked in solution), a sweet ocean smell, and a creamy ivory color.
Tools and Equipment for Easy Stir Frying
Wok vs Frying Pan
A wok offers high heat and fast cooking with better stir control, but a large non-stick skillet works fine too.
Proper Heat and Oil Tips
Use high smoke point oil like avocado or vegetable oil, and make sure your pan is fully hot before adding anything in.
Prep Before You Cook
Thawing Frozen Seafood
Thaw scallops and fishcakes in the fridge overnight or use cold water for a quicker thaw.
Chopping and Marinating Tips
Slice fishcakes into bite-sized pieces. If desired, marinate scallops in a touch of soy sauce and sesame oil for 15 minutes.
Step-by-Step Fishcakes and Scallops Stir Fry Recipe
Ingredients
- 4-5 fishcakes, sliced
- 8-10 scallops, thawed and dried
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1/2 cup shredded carrots
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp chili paste (optional)
- Sesame seeds & green onion for garnish
Instructions
- Heat the Pan: Add oil to a hot wok or skillet over medium-high heat.
- Sear the Scallops: Sear scallops on both sides for 2-3 minutes until golden. Remove and set aside.
- Cook Fishcakes: Add fishcakes to the pan and cook until lightly browned.
- Add Vegetables: Toss in bell peppers, snap peas, and carrots. Stir-fry for 3-5 minutes until just tender.
- Add Sauce: Mix in soy sauce, oyster sauce, garlic, ginger, and chili paste. Stir well.
- Combine & Serve: Return scallops to the pan. Stir everything together for 1-2 minutes. Top with sesame seeds and green onions. Serve hot!
Flavor Variations and Substitutions
Use Shrimp or Tofu for Variety
Not a fan of scallops? Shrimp or cubed tofu makes an excellent substitute and works just as well in this stir fry.
Adjust Spice Levels to Taste
Skip the chili paste for a milder version or add sriracha for more heat.
What to Serve With This Stir Fry
Rice or Noodles
Serve over steamed jasmine rice, brown rice, or even soba noodles for a filling meal.
Asian-Style Side Dishes
Pair with miso soup, cucumber salad, or kimchi for an extra layer of flavor and texture.
Tips for Cooking Scallops Perfectly
Searing Scallops Just Right
Ensure your pan is hot and don’t overcrowd it—this gives your scallops that beautiful golden crust.
Avoiding Rubbery Texture
Don’t overcook! Scallops only need a couple of minutes per side to stay tender.
Storage and Reheating Tips
How to Store Leftovers
Let the stir fry cool, then store in an airtight container in the fridge for up to 3 days.
Best Reheating Practices
Reheat in a pan over medium heat to preserve texture. Avoid microwaving scallops, as it can make them rubbery.
Health Benefits of Seafood Stir Fry
Lean Protein and Omega-3s
Both fishcakes and scallops are excellent sources of protein and heart-healthy omega-3 fatty acids.
Low in Saturated Fats
Unlike red meat dishes, this stir fry is naturally lower in saturated fats and calories.
Making It Kid-Friendly
Mild Seasoning Options
Use less garlic and spice, and let kids drizzle their own soy sauce or sweet chili sauce at the table.
Fun Plating Ideas
Use fun shapes or arrange ingredients in a bento-style layout to appeal to little eaters.
Common Mistakes to Avoid
Overcrowding the Pan
Too many ingredients at once can lower the pan’s temperature and steam instead of fry the food.
Using Too Much Sauce
Too much sauce can drown the delicate flavor of scallops. Start small—you can always add more!
Conclusion
This Fishcakes and Scallops Stir Fry Recipe is the perfect combination of convenience, nutrition, and flavor. Whether you’re hosting friends or cooking for your family, it’s sure to impress with its vibrant colors and satisfying taste. Give it a try, and let your taste buds explore this bold and balanced seafood medley.
FAQs
Can I use frozen fishcakes in this recipe?
Yes, just be sure to thaw them fully and pat them dry before stir-frying.
How do I know when scallops are cooked?
They should be opaque, golden on the outside, and slightly springy when touched.
Can I make this stir fry gluten-free?
Yes! Use gluten-free soy sauce and check the label on your fishcakes for any gluten content.
What vegetables go best in this dish?
Bell peppers, carrots, baby corn, mushrooms, and snow peas work great.
Can I meal prep this recipe?
Absolutely. Just cook and store portions in airtight containers. Best consumed within 2-3 days.
