fishcakes and scallops stir fry recipe

Have you ever craved a seafood dish that’s both effortlessly elegant and bursting with flavor? This fishcakes and scallops stir fry recipe brings together the crispy perfection of fishcakes and the tender, pan-seared scallops, all tossed in a savory garlic and ginger sauce. It’s the perfect balance of textures—light and flaky fishcakes paired with succulent scallops, complemented by a medley of vibrant stir-fried vegetables.

Whether you’re looking for a quick weeknight dinner or an impressive meal for guests, this dish delivers bold, umami-rich flavors with minimal effort. Serve it over a bed of steamed rice or noodles, and you have a restaurant-quality meal right at home. Ready to elevate your seafood stir-fry game? Let’s get started!

Key Benefits of Fishcakes and Scallops Stir Fry Recipe

This fishcakes and scallops stir fry recipe is not only a treat for your taste buds but also offers a variety of benefits that make it a great choice for any meal. Here’s why you’ll love it:

• Quick and Easy: One of the biggest advantages of this dish is how fast it comes together. In less than 30 minutes, you can have a restaurant-quality seafood stir fry on the table, making it perfect for busy weeknights or spontaneous gatherings.
• Packed with Protein: The fishcakes and scallops are both excellent sources of lean protein, keeping you satisfied without feeling weighed down. Combined with the veggies, this dish offers a well-balanced meal that supports energy levels throughout the day.
• Healthy and Flavorful: Unlike takeout stir-fries, this recipe allows you to control the ingredients and flavors. You can use healthy oils like sesame oil and control the amount of soy sauce, making it lighter while still bursting with savory umami goodness.
• Customizable: This stir fry is as versatile as it gets! You can swap out the scallops for other seafood, like shrimp or even a white fish, depending on what’s available. Plus, the veggie mix can be adjusted based on your preferences—add zucchini, broccoli, or even baby corn for an extra crunch.
• Visually Stunning: Not only does it taste amazing, but this dish is a feast for the eyes too. The golden-brown fishcakes, the tender scallops, and the vibrant stir-fried vegetables come together to create a colorful plate that looks as good as it tastes.

By making this recipe, you’re not just serving a meal; you’re enjoying a nutritious, customizable, and visually appealing dish that everyone will love!

Ingredients You’ll Need

For this fishcakes and scallops stir fry recipe, you’ll need a handful of fresh ingredients to create a vibrant, flavorful dish. Here’s what you’ll need to bring it all together:

For the Fishcakes:

• 1 lb white fish fillets (such as cod or haddock) or pre-made fishcakes
• 1/2 cup breadcrumbs (for that crispy coating)
• 1 large egg (to bind the fish mixture)
• 2 tbsp fresh parsley (chopped)
• 1/4 cup green onions (finely chopped)
• 1 tbsp Dijon mustard (for added tang)
• Salt and pepper (to taste)

For the Stir Fry:

• 1 lb scallops (fresh or frozen, thawed)
• 2 tbsp sesame oil (for cooking)
• 2 cloves garlic (minced)
• 1 inch fresh ginger (grated)
• 1 red bell pepper (thinly sliced)
• 1 cup snow peas (or your favorite stir-fry vegetables)
• 1/2 cup carrots (julienned or thinly sliced)
• 1 tbsp soy sauce (low-sodium, if preferred)
• 1 tbsp oyster sauce (for depth of flavor)
• 1 tsp chili flakes (optional, for heat)

To Serve:

• Steamed rice or noodles (for a complete meal)

Pro Tips:

• Make ahead: You can prepare the fishcakes in advance and refrigerate them until you’re ready to cook. They hold together well and can be quickly pan-fried when you’re ready to stir-fry the scallops and veggies.
• Scallops: When cooking scallops, make sure your pan is hot enough to get a nice golden-brown sear. Don’t overcrowd the pan, or they might turn out soggy instead of crispy.
• Custom Veggies: Feel free to swap or add vegetables depending on what you have in your fridge. Zucchini, broccoli, or even baby corn are great alternatives.

Now that you have all the ingredients, you’re ready to dive into this delicious and satisfying seafood stir-fry!

How to Make Fishcakes and Scallops Stir Fry

Now that you have all your ingredients prepped, let’s get cooking! This fishcakes and scallops stir fry recipe comes together in just a few simple steps. Here’s how to do it:

Step 1: Prepare the Fishcakes

1. Make the fish mixture: In a bowl, combine the white fish fillets (chopped into small pieces) with breadcrumbs, egg, parsley, green onions, and Dijon mustard. Season generously with salt and pepper. Mix everything together until it forms a thick, sticky paste.
2. Shape the fishcakes: Using your hands, form the mixture into small, round cakes (about the size of a golf ball). Press gently to flatten them into a patty shape.
3. Cook the fishcakes: Heat a non-stick skillet over medium heat and add a little oil. Once hot, cook the fishcakes for 3-4 minutes per side, or until golden-brown and crispy. Remove from the pan and set aside.

Step 2: Cook the Scallops and Stir Fry Vegetables

1. Sear the scallops: In the same skillet, heat sesame oil over medium-high heat. Once hot, add the scallops (make sure they are dry to avoid splattering). Cook for about 2 minutes on each side, until they are golden-brown and cooked through. Remove from the skillet and set aside.
2. Stir-fry the vegetables: In the same pan, add a little more sesame oil. Toss in the garlic and ginger, sautéing for 30 seconds until fragrant. Add the bell pepper, snow peas, and carrots to the pan and stir-fry for about 3-4 minutes, or until the veggies are tender-crisp.
3. Add sauces: Pour in the soy sauce, oyster sauce, and sprinkle in the chili flakes (if using). Stir well to combine, letting the sauce coat the vegetables.

Step 3: Bring It All Together

1. Combine: Gently add the cooked fishcakes and scallops back into the skillet with the vegetables. Toss everything together so the fishcakes and scallops are coated in the savory sauce.
2. Serve: Once everything is heated through, it’s time to plate! Serve the stir fry over a bed of steamed rice or toss it with noodles for an extra filling meal.

Pro Tip:

For a crispy finish, try adding a quick drizzle of sesame oil over the stir-fry just before serving—it’ll enhance the umami flavors and give it a beautiful shine.

That’s it! In just a few easy steps, you have a delicious, seafood-packed stir fry that’s perfect for any occasion. Enjoy!

Pro Tips and Variations

This fishcakes and scallops stir fry recipe is already packed with flavor, but with a few tweaks, you can customize it to suit your taste preferences and dietary needs. Here are some pro tips and variations to elevate your dish:

Pro Tips:

• For crispier fishcakes: After shaping the fishcakes, refrigerate them for 10-15 minutes before cooking. This helps them hold together better while frying and gives them an even crispier texture.
• Perfect scallops every time: When searing scallops, make sure the pan is really hot. You want a good sear to lock in the juices, but don’t overcook them. A quick 2 minutes per side is all you need for a tender, golden finish.
• Boost the umami: If you want a more intense umami flavor, try adding a splash of fish sauce or teriyaki sauce in place of soy sauce for a deeper, richer taste.
• Vegetable substitutions: Feel free to swap the veggies based on what’s in season or your preferences. Broccoli, baby corn, or mushrooms make great additions or substitutions for the bell pepper and snow peas.
• Make it gluten-free: For a gluten-free version, substitute gluten-free breadcrumbs in the fishcakes and choose tamari instead of soy sauce. You’ll still get that perfect crisp and savory flavor.
• How to keep food fresh: For more tips on how to store scallops and keep them fresh, check out this guide.

Variations:

• Spicy kick: For those who love heat, add more chili flakes or a dash of sriracha sauce to your stir-fry. You can also sprinkle some chili oil over the top before serving for an extra fiery finish.
• Add a citrus twist: A squeeze of fresh lime or lemon juice right before serving adds a bright, tangy flavor that cuts through the richness of the fishcakes and scallops.
• Seafood mix: Don’t feel limited to just scallops! If you prefer shrimp or white fish, swap them in for a new flavor combination. Shrimp will add a sweet, succulent bite, while a firm white fish like halibut will give you a similar texture to the scallops.

Feel free to get creative with this dish. Whether you’re adding more spice, experimenting with different vegetables, or trying out new sauces, these variations will keep your stir fry exciting and tailor-made to your taste!

Serving Suggestions

Now that your fishcakes and scallops stir fry is ready, it’s time to think about how to serve it for maximum enjoyment! Here are some delicious serving suggestions that will complement this dish perfectly:

1. Serve Over Rice

A classic choice, steamed white rice or jasmine rice creates the perfect base to soak up all the savory flavors of the stir fry. For a healthier option, you can substitute brown rice or even cauliflower rice for a low-carb twist. The rice adds a mild flavor that balances the bold taste of the fishcakes and scallops.

2. Pair With Noodles

If you’re a fan of noodles, try tossing the stir-fry with rice noodles, udon noodles, or even egg noodles. The noodles will absorb the sauce beautifully, giving each bite a satisfying, chewy texture. Just be sure to cook the noodles separately before adding them to the stir-fry.

3. Add a Side Salad

To keep things fresh and light, serve your stir fry with a crisp Asian slaw or a cucumber salad. The crunchiness of the salad adds a refreshing contrast to the warm stir fry, and a little bit of sesame dressing will tie everything together.

4. Make It a One-Pan Meal

For a complete meal in one pan, feel free to add more vegetables to the stir fry. Baby spinach, bok choy, or mushrooms make great additions that will absorb the flavors while keeping the dish light and nutritious.

5. Garnish with Fresh Herbs

Finish your dish with a sprinkle of fresh herbs for a pop of color and flavor. Cilantro or basil adds a fragrant, herbal note that elevates the dish. A squeeze of fresh lime or lemon right before serving will also brighten up the flavors and add a zesty kick.

No matter how you choose to serve it, this fishcakes and scallops stir fry is versatile and can easily be customized to suit your taste. Pair it with your favorite side dishes, and you’ve got a well-rounded, flavorful meal that everyone will love!

Troubleshooting Common Mistakes

Cooking the perfect fishcakes and scallops stir fry can sometimes come with a few challenges, but don’t worry! Here are some common mistakes to watch out for and tips to help you avoid them. With these simple solutions, you’ll be on your way to stir fry success every time!

1. Fishcakes Falling Apart

If your fishcakes are falling apart during cooking, it’s usually because the mixture is too wet or the fish is not properly bound together. To prevent this, make sure you:

• Use the right amount of breadcrumbs to help hold the mixture together.
• Refrigerate the fishcakes for at least 15 minutes before frying to help them set and firm up.
• Avoid overworking the mixture; mix just enough to combine everything without making it mushy.

2. Scallops Overcooked

Overcooked scallops can become rubbery and tough, which is the last thing you want in this dish! To avoid this, keep these tips in mind:

• Make sure your pan is hot enough before adding the scallops—this will help them sear quickly and lock in moisture.
• Cook scallops for no more than 2 minutes per side. They should be golden brown on the outside but still tender on the inside.
• If you’re cooking multiple batches, don’t overcrowd the pan, as it will reduce the heat and cause the scallops to steam instead of sear.

3. Too Much Sauce

Sometimes, the sauce can overpower the dish, making it too salty or heavy. To keep the balance right:

• Start by adding a small amount of sauce and taste as you go. You can always add more later, but you can’t take it out once it’s in!
• Use low-sodium soy sauce or tamari to keep the saltiness in check.
• If the stir fry feels too saucy, simply let it simmer uncovered for a minute or two to reduce the liquid and thicken the sauce.

4. Vegetables Not Cooked Properly

If your vegetables are undercooked or overcooked, it can affect the overall texture of the dish. Here’s how to get them just right:

• Stir-fry vegetables over medium-high heat to ensure they cook evenly and retain their crunch. Avoid cooking them for too long.
• Add denser vegetables like carrots or bell peppers first and cook for a minute before adding more delicate ones like snow peas or spinach.

5. Uneven Cooking of Fishcakes and Scallops

To ensure everything cooks evenly, make sure you:

• Don’t overcrowd the pan—this ensures each fishcake and scallop gets enough space to cook properly.
• Use a non-stick skillet for a more even cook and to help with flipping the fishcakes without them falling apart.

With these simple tips, you can avoid some of the most common mistakes and create a perfectly balanced and delicious fishcakes and scallops stir fry every time. Enjoy cooking and experimenting with your own tweaks!

Chef’s Note

As you prepare this fishcakes and scallops stir fry, here are a few chef’s notes to help you make the dish truly your own and ensure the best possible outcome:

1. Choose Fresh, High-Quality Seafood

The key to great fishcakes and scallops is starting with fresh, high-quality seafood. Fresh scallops should have a sweet, clean scent—not fishy—and firm, translucent flesh. For the fishcakes, opt for fresh white fish like cod, haddock, or pollock, which have a mild flavor and firm texture that holds up well in the stir fry.

2. Customize the Seasoning

One of the beauties of this dish is how adaptable it is to different tastes. Feel free to adjust the seasonings to suit your preferences. If you prefer a bit more heat, add chili flakes or a splash of sriracha to the sauce. For a more subtle, aromatic flavor, experiment with adding fresh lemongrass or ginger to the stir fry. The flavor profile is yours to tailor!

3. Let the Fishcakes Rest

Allow the fishcakes to rest for a few minutes after frying before serving. This helps them firm up and ensures the exterior stays crispy while the interior remains tender and moist. It’s a small step that makes a big difference in texture.

4. Make Ahead Tips

This fishcakes and scallops stir fry can be prepped ahead of time for an easy weeknight dinner. You can make the fishcakes a day in advance and refrigerate them until ready to cook. The stir fry itself comes together quickly, so all you’ll need to do is heat up the fishcakes and prepare your vegetables for a stress-free meal.

Sweet Potato Casserole with Frozen OJ and Pecans​: For a delicious side dish that pairs perfectly with your stir fry, check out this sweet potato casserole recipe.

5. Try It with Other Proteins

If you’re looking for variety, try substituting the scallops with shrimp, or even chicken for a different twist. The stir fry sauce works beautifully with a variety of proteins, so feel free to get creative with your ingredients.

By following these tips, you’ll be able to elevate your fishcakes and scallops stir fry to the next level, creating a dish that’s both flavorful and satisfying. Enjoy the cooking process, and don’t forget to share the results with friends and family!

FAQs for Fishcakes and Scallops Stir Fry Recipe

By addressing these common questions, you’ll have all the answers to perfect your fishcakes and scallops stir fry and make it your own. Feel free to experiment with variations, and most importantly, enjoy the process of creating a dish that’s as delicious as it is versatile!

Fishcakes and Scallops Stir Fry Recipe You’ll Love

Try this delicious fishcakes and scallops stir fry recipe for a quick, flavorful dinner! Packed with protein and vibrant veggies, it's a crowd-pleaser.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Fusion

Servings 4

Calories 350 kcal

Ingredients

  

For the Fishcakes:

• 1 lb white fish fillets such as cod or haddock or pre-made fishcakes
• 1/2 cup breadcrumbs for that crispy coating
• 1 large egg to bind the fish mixture
• 2 tbsp fresh parsley chopped
• 1/4 cup green onions finely chopped
• 1 tbsp Dijon mustard for added tang
• Salt and pepper to taste

For the Stir Fry:

• 1 lb scallops fresh or frozen, thawed
• 2 tbsp sesame oil for cooking
• 2 cloves garlic minced
• 1 inch fresh ginger grated
• 1 red bell pepper thinly sliced
• 1 cup snow peas or your favorite stir-fry vegetables
• 1/2 cup carrots julienned or thinly sliced
• 1 tbsp soy sauce low-sodium, if preferred
• 1 tbsp oyster sauce for depth of flavor
• 1 tsp chili flakes optional, for heat

To Serve:

• Steamed rice or noodles for a complete meal

Instructions

 

Step 1: Prepare the Fishcakes

• Make the fish mixture: In a bowl, combine the white fish fillets (chopped into small pieces) with breadcrumbs, egg, parsley, green onions, and Dijon mustard. Season generously with salt and pepper. Mix everything together until it forms a thick, sticky paste.
• Shape the fishcakes: Using your hands, form the mixture into small, round cakes (about the size of a golf ball). Press gently to flatten them into a patty shape.
• Cook the fishcakes: Heat a non-stick skillet over medium heat and add a little oil. Once hot, cook the fishcakes for 3-4 minutes per side, or until golden-brown and crispy. Remove from the pan and set aside.

Step 2: Cook the Scallops and Stir Fry Vegetables

• Sear the scallops: In the same skillet, heat sesame oil over medium-high heat. Once hot, add the scallops (make sure they are dry to avoid splattering). Cook for about 2 minutes on each side, until they are golden-brown and cooked through. Remove from the skillet and set aside.
• Stir-fry the vegetables: In the same pan, add a little more sesame oil. Toss in the garlic and ginger, sautéing for 30 seconds until fragrant. Add the bell pepper, snow peas, and carrots to the pan and stir-fry for about 3-4 minutes, or until the veggies are tender-crisp.
• Add sauces: Pour in the soy sauce, oyster sauce, and sprinkle in the chili flakes (if using). Stir well to combine, letting the sauce coat the vegetables.

Step 3: Bring It All Together

• Combine: Gently add the cooked fishcakes and scallops back into the skillet with the vegetables. Toss everything together so the fishcakes and scallops are coated in the savory sauce.
• Serve: Once everything is heated through, it’s time to plate! Serve the stir fry over a bed of steamed rice or toss it with noodles for an extra filling meal.

Notes

Nutrition Information (Per Serving):

• Calories: 350 kcal
• Fat: 18g
• Protein: 28g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 6g
• Sodium: 650mg
• Cholesterol: 120mg

Keyword Fishcakes, Scallops, Seafood Stir Fry, Stir Fry