Description
This Fishcakes and Scallops Stir Fry is a quick and delicious seafood dish, perfect for a weeknight meal. Crispy fishcakes, tender scallops, and colorful vegetables are tossed in a savory, umami-packed sauce for an irresistible combination. Ready in just 25 minutes, this dish is flavorful, nutritious, and incredibly easy to make!
Ingredients
Scale
Main Ingredients:
- 6–8 fishcakes (sliced into bite-sized pieces)
- 6 large sea scallops (pat dry for best sear)
- 1 bell pepper (sliced)
- ½ cup bok choy (chopped)
- ½ onion (sliced)
- 2 cloves garlic (minced)
- 1-inch ginger (grated)
- 2 tbsp vegetable oil (for stir-frying)
For the Stir Fry Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch (optional, for thickening)
- ½ tsp red pepper flakes (optional, for spice)
- 1 tbsp water
For Garnishing:
- Sesame seeds
- Fresh scallions (chopped)
Instructions
Step 1: Prepare the Ingredients
- Slice the fishcakes into bite-sized pieces to ensure even cooking.
- Pat dry the scallops using a paper towel to remove excess moisture.
- Chop the bell pepper, bok choy, and onion into even pieces.
- Mince the garlic and grate the ginger.
Step 2: Sear the Scallops
- Heat 1 tbsp oil in a wok or large skillet over high heat.
- Place the scallops in the pan without overcrowding.
- Sear for 1-2 minutes per side until golden brown.
- Remove from the pan and set aside.
Step 3: Stir-Fry the Vegetables & Fishcakes
- Add the remaining 1 tbsp oil to the wok.
- Stir-fry the garlic and ginger for 30 seconds until fragrant.
- Add the bell peppers, onions, and bok choy. Stir-fry for 2-3 minutes.
- Toss in the fishcakes and cook for another 2 minutes until slightly crispy.
Step 4: Combine & Finish
- Return the scallops to the wok.
- Pour in the stir-fry sauce and mix well.
- Stir-fry for another minute until everything is evenly coated.
Step 5: Garnish & Serve
- Sprinkle with sesame seeds and chopped scallions.
- Serve hot with steamed jasmine rice or noodles.
Notes
- For extra crispiness, lightly pan-fry the fishcakes before adding them to the stir fry.
- If using frozen scallops, ensure they are fully thawed and dried before cooking.
- To make it spicier, add chili oil or more red pepper flakes.
- Want a low-carb option? Serve over cauliflower rice instead of regular rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 portion (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 14g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 45mg
Keywords: fishcakes and scallops stir fry, scallop stir fry, easy seafood stir fry, stir-fried scallops and fishcakes, seafood stir fry recipe