Estimated reading time: 9 minutes
Hey food lovers, today I am so excited to share with you a dish that is not only super quick to make but also super tasty: fishcakes and scallops stir fry recipe. If you are like me and love seafood, then you are going to love how these two stars combine to create a real show-stopper of a meal. This is not your run of the mill stir fry; the sweetness of the scallops is delicate yet pairs well with the taste of the fishcakes, which are slightly salty, and this creates a beautiful taste and texture that will last you until the last bite. Additionally, it is ready in under 30 minutes and, therefore, suitable for a weeknight dinner or a special weekend treat. If you are looking for unique and easy fishcakes and scallops stir fry, then you are in the right place!
Table of contents
Ingredients to make our Fishcakes and Scallops Stir Fry
| Ingredient | Quantity | Notes |
| Fishcakes | 8-10 (medium sized) | Pre-cooked fishcakes, your preference ( I like cod or salmon based) |
| Scallops | 1 pound | Fresh, large scallops, patted dry |
| Mixed Vegetables | 2 cups | Frozen or fresh, your choice (broccoli, carrots, bell peppers, etc.) |
| Soy Sauce | 3 tablespoons | Low sodium, to control saltiness |
| Oyster Sauce | 2 tablespoons | Adds depth of flavor |
| Sesame Oil | 1 tablespoon | For that authentic stir-fry taste |
| Garlic | 2 cloves | Minced |
| Ginger | 1 teaspoon | Freshly grated or minced |
| Green Onions | 2 stalks | Sliced, for garnish |
| Vegetable Oil | 2 tablespoons | For stir-frying |
| Red Pepper Flakes (optional) | ½ teaspoon | For a touch of heat |
Kitchen Equipment Needed
- Large wok or skillet
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Garlic press or grater
- Spatula or tongs for stirring
Quote
” The key to a perfect fish cakes and scallops stir fry is not only the ingredients but also the speed and technique in stir-frying. This is a quick and flavorful dish that is a testament to how simplicity can produce excellent taste.” is a quote from a well-known seafood chef.
Instructions For fishcakes and Scallops Stir Fry Recipe
Time needed: 40 minutes
- Prep the Ingredients
Slice the fishcakes into bite-sized pieces. Pat the scallops dry with paper towels. Mince the garlic and grate the ginger. If using fresh vegetables, chop them into bite-sized pieces.
- Prepare the Sauce
In a mudium bowl, whisk together the soy sauce, oyster sauce and sesame oil. Set aside.
- Heat the Wok/Skillet
First of all, heat up the vegetable oil in a big wok or frying pan up to high heat. Always put food into the pan when it is already hot.
- Stir-fry the Aromatics
Add the minced garlic to the hot oil and ginger and stir fry about 30 seconds until fragrant. Do not burn the garlic and ginger.
- Add the Vegetables
Incorporate the mixed vegetables into the wok and sauté for 3 to 4 minutes, ensuring they reach a crisp-tender consistency.
- Add the Fishcakes
Add the sliced fishcakes to the vegetables and stir-fry for another 2-3 minutes until they start to brown slightly.
- Add the Scallops
Add the scallops to the wok and stir-fry for about 2-3 minutes until they are opaque and cooked through. Do not overcook.
- Pour in the Sauce
Pour the prepared sauce over the fishcakes and scallops stir fry, stirring to coat all the ingredients evenly.
- Simmer and Serve
Cook for 1 to 2 more minutes until the sauce gets a bit thicker. Then, take it off the heat. You can add sliced green onions and red pepper flakes on top if you like. Serve it right away.
Tips and Tricks
- High Heat is Key: Make sure your wok or frying pan is very hot before you add the food. This helps create the special taste and texture that stir-fried dishes have.
- Don’t Overcrowd the Pan: If you’re making a large batch, cook in batches to ensure everything is evenly cooked. Overcrowding the pan can reduce the temperature, resulting in soggy ingredients.
- Pat the Scallops Dry: Excess moisture will prevent the scallops from browning properly. Make sure they are thoroughly patted dry before cooking.
- Cook the Scallops Briefly: Scallops cook quickly, so be careful not to overcook them. They should be opaque and slightly firm when they are done.
- Adjust the Seasoning: Feel free to adjust the sauce to your taste preferences. Add more soy sauce for saltiness or a bit of honey for sweetness.
- Fresh is Best: If you’re using fresh vegetables, make sure they’re firm and vibrant in color for the best taste and texture.
Fishcakes and Scallops Stir Fry Recipe Serving Suggestions
- Steamed Rice: Serve this dish on top of soft, steamed rice for a full and tasty meal.
- Noodles: Toss with cooked noodles for a delicious and hearty dish. It is also great with rice noodles.
- Quinoa: Serve over quinoa for a healthier, high-protein alternative.
- Fresh Salad: Enjoy the stir-fry with a simple salad that has a lemon or orange dressing. This will help balance the strong flavors of the stir-fry.
- Lime Wedges: Serve with wedges of lime for a burst of fresh flavor.
- The side of steamed bok choy: complements the flavors very well.
Nutritional Information (fishcakes and scallops stir fry recipe)
(Estimated per serving, based on a 4-serving recipe. The real amounts may change based on the ingredients and portion sizes you use.)
- Calories: Approximately 350-450
- Protein: 30-35 grams
- Fat: 15-20 grams
- Carbohydrates: 30-40 grams
Variations or Alternatives
- Spicy Fishcakes and Scallops: Put one tablespoon of chili garlic sauce or sriracha to the sauce to make it spicy.
- Vegetable Variations: Use different vegetables like snow peas, baby corn, or mushrooms.
- Coconut Curry: Add coconut milk and a tablespoon of curry paste for a creamy curry flavor.
- Sweet and Sour: Add a touch of rice vinegar and honey to the sauce for a sweet and sour twist.
- Different Seafood: You can use shrimp or squid instead of scallops. You can even add both and make it an all-seafood stir fry.
Conclusion
This fishcakes and scallops stir fry is not only quick and easy to make but also how to make a great seafood meal. A savory fishcakes and scallops with crisp vegetables and flavorful sauce is a satisfying and healthy dish. This is perfect for a quick lunch, a weeknight dinner or a weekend gathering. It’s versatile enough that you can easily adapt it to your taste preferences. Don’t be afraid to play around with the ingredients and sauces to make it your own! The speed, ease and versatility of this dish are the key takeaways.
Key Takeaways:
- Quick recipe that can be made in less than 30 minutes.
- Customizable with a variety of vegetables and sauces.
- A healthy and flavorful seafood meal.
- Great for a quick dinner on a busy weeknight or for a special celebration.
- Simple stir-frying techniques to achieve amazing flavor.
FAQ Section
Yes, you can use frozen fishcakes. Just be sure to thaw them before slicing and stir-frying.
You can use bay scallops but reduce cooking time. If you are using large scallops, ensure that they are patted dry before cooking.
It’s best enjoyed fresh, but the sauce can be prepped in advance. Store the vegetables and seafood separately and combine them when you are ready to cook.
Yes, you can use peanut oil, canola oil, or any high-heat cooking oil. Avoid olive oil as its smoke point is lower, and it can burn easily.
It’s best to consume this meal fresh. If you have leftovers, you can freeze them but expect changes in texture once they are thawed.
Who Should Skip This Recipe!
Let’s talk about who might politely turn down this fishcakes and scallops stir fry, folks, okay? Everyone should make the best choices they can for their needs, and sometimes that means just being honest about who might not enjoy this recipe as much. If any of these points describe you, no worries — there are just tons of other delicious options out there to explore!
- Shellfish Allergy Crew: Obviously, this one is a hard pass for anyone with a shellfish allergy due to the scallops.
- Low-Sodium Diet: This recipe includes soy sauce and oyster sauce, which can be high in sodium.
- Those with Fish Allergies: Because this recipe calls for fishcakes, which typically contain fish, this recipe may not be appropriate for anyone with fish allergies.
- Vegetarians/Vegans: This recipe is all about the seafood, so if you’re on a plant-based diet, this one’s not for you,
- Those Watching Cholesterol: Scallops can be high in cholesterol, so those watching their cholesterol levels might need to enjoy this dish in moderation.
- People who are avoiding gluten: If you’re avoiding gluten, ensure the fishcakes are gluten free.
Remember, these are just friendly guidelines to help you make the best choices for you and your diet!
What Do You Think?
I’m really excited for you to try out this fishcakes and scallops stir fry recipe! Let me know what you think in the comments below. Did you make any fun swaps or variations? Did your family enjoy this dish as much as mine? If you love seafood recipes like this, be sure to check out other similar recipes on the blog. Happy cooking!
My Personal Touch?
You know, when I first tried making this, I was a little intimidated by the thought of stir-frying scallops. I always worried about overcooking them, but with a little practice and paying attention to the heat, I realized it’s actually quite easy! I love how quick this dish is. On a busy weekday after work, this is a fantastic and easy to prepare meal. The best part is that even my picky eater enjoys this dish, so it’s a winner all around! I hope it becomes a staple in your kitchen as it has in mine.
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