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.

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.

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.