Fishcakes and Scallops Stir Fry Recipe for Ultimate Joy

Have you ever craved a dish that’s both crispy, savory, and effortlessly gourmet? This fishcakes and scallops stir-fry is the perfect blend of golden-brown fishcakes, tender pan-seared scallops, and a rich umami-packed sauce—all coming together in a quick and easy meal.

With a few fresh ingredients and simple techniques, you can whip up a dish that feels restaurant-worthy yet takes minimal effort. The light, flaky fishcakes pair beautifully with the succulent, caramelized scallops, while a flavorful mix of garlic, ginger, and soy sauce ties everything together.

Whether you’re looking for a healthy weeknight dinner or an impressive dish for guests, this stir-fry is a guaranteed hit. So, grab your pan and get ready to create a meal that’s as satisfying as it is easy!

Key Benefits of Fishcakes and Scallops Stir Fry

What makes this Fishcakes and Scallops Stir Fry a must-try? It’s not just about the crispy, golden fishcakes or the tender, juicy scallops—it’s the perfect balance of flavors, textures, and ease of preparation. Whether you’re a seafood lover or simply looking for a new quick and satisfying meal, here’s why this dish deserves a spot on your dinner table:

1. Quick and Easy to Make

• This dish comes together in under 30 minutes, making it ideal for busy weeknights.
• Minimal prep with simple, fresh ingredients means less time in the kitchen and more time enjoying your meal.

2. Restaurant-Quality at Home

• Perfectly pan-seared scallops with a beautiful golden crust.
• Homemade crispy fishcakes that are light, flaky, and packed with flavor.
• A savory, umami-rich stir-fry sauce that brings everything together effortlessly.

3. A Nutritious, Protein-Packed Meal

• Scallops and white fish are excellent sources of lean protein and omega-3 fatty acids.
• Fresh vegetables add fiber, vitamins, and a burst of color to the dish.
• A light yet satisfying meal that doesn’t compromise on flavor.

4. Customizable and Versatile

• Swap fishcakes for shrimp, tofu, or even chicken to switch things up.
• Adjust spice levels with chili flakes, sriracha, or a dash of black pepper.
• Serve over steamed rice, garlic noodles, or a bed of fresh greens for a wholesome meal.

5. A Crowd-Pleaser for Any Occasion

• Whether it’s a casual weeknight dinner or an elegant meal for guests, this dish feels fancy yet effortless.
• The crispy texture, caramelized scallops, and savory glaze make every bite incredibly satisfying.

This Fishcakes and Scallops Stir Fry is proof that delicious, gourmet-quality food doesn’t have to be complicated. Ready to make it? Let’s dive into the ingredients!

Ingredients for Fishcakes and Scallops Stir Fry

Before we dive into cooking, let’s gather everything you need. This recipe uses simple, fresh ingredients that come together to create a dish that’s crispy, flavorful, and perfectly balanced.

For the Fishcakes:

• 1 pound white fish fillets (cod, haddock, or tilapia) – flaky and mild in flavor
• ½ cup panko breadcrumbs – for a crispy, golden texture
• 1 egg – acts as a binder for the fishcakes
• 2 tablespoons green onions, finely chopped – adds a mild, fresh bite
• 1 tablespoon soy sauce – enhances the umami depth
• 1 teaspoon sesame oil – for a rich, nutty aroma
• ½ teaspoon garlic powder – gives an extra layer of flavor
• ½ teaspoon ginger powder – complements the seafood beautifully
• 2 tablespoons cornstarch – helps bind the fishcakes and keeps them light
• Vegetable oil, for frying – ensures a crispy, golden crust

For the Stir-Fry:

• 6 large scallops, patted dry – tender, juicy, and caramelized when seared
• 1 tablespoon butter – helps achieve a rich golden crust on the scallops
• 1 tablespoon vegetable oil – prevents sticking and adds crispiness
• ½ red bell pepper, sliced – for a pop of color and natural sweetness
• ½ cup snap peas – adds crunch and freshness
• ¼ cup mushrooms, sliced – adds a meaty, umami depth
• 2 cloves garlic, minced – enhances the stir-fry with rich aromatics
• 1 teaspoon ginger, minced – adds warmth and a subtle spice

For the Stir-Fry Sauce:

• 2 tablespoons light soy sauce – the base for a balanced umami flavor
• 1 tablespoon oyster sauce – deepens the savory richness
• 1 teaspoon sesame oil – for that signature toasted, nutty essence
• ½ teaspoon red chili flakes (optional) – adds a mild kick
• 1 teaspoon cornstarch mixed with 2 tablespoons water – helps thicken the sauce for a glossy finish

Garnishes (Optional but Recommended!):

• Toasted sesame seeds – for a nutty crunch
• Chopped green onions – for a fresh, vibrant finish
• Lime wedges – to brighten the flavors with a touch of citrus

Why These Ingredients Work So Well Together

The crispy fishcakes provide a light yet crunchy contrast to the tender, buttery scallops. The stir-fried vegetables add freshness and color, while the savory, umami-rich sauce ties everything together beautifully. Each ingredient plays a role in creating a perfectly balanced dish that’s satisfying and full of depth.

Now that we have everything prepped, let’s move on to how to make this delicious fishcakes and scallops stir-fry!

How to Make Fishcakes and Scallops Stir Fry

Now that we have all the ingredients ready, it’s time to bring this delicious dish to life. This recipe is broken down into three simple steps: making the fishcakes, searing the scallops, and stir-frying everything together. Follow along for a foolproof way to create a crispy, golden, and flavor-packed meal!

Step 1: Prepare and Cook the Fishcakes

Fishcakes are the foundation of this dish, offering a crispy, flaky texture that pairs beautifully with the scallops.

1. Prepare the fish mixture: In a food processor, blend the white fish fillets, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, garlic powder, ginger powder, and cornstarch until you get a slightly chunky paste.
2. Form the fishcakes: Using your hands, shape the mixture into small patties (about 2 inches wide) for easy cooking. If the mixture feels too wet, add a bit more panko.
3. Pan-fry for crispiness: Heat vegetable oil in a non-stick pan over medium heat. Place the fishcakes in the pan and cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels and set aside.

Step 2: Sear the Scallops for a Perfect Crust

The key to perfectly cooked scallops is a hot pan and minimal handling.

1. Pat the scallops dry with a paper towel—moisture prevents them from searing properly.
2. Season lightly with a pinch of salt.
3. Heat the butter and oil in a pan over medium-high heat. Once the pan is hot, add the scallops, making sure they’re not overcrowded.
4. Sear without moving them for 1.5–2 minutes, until a golden crust forms. Flip and cook for another 1–2 minutes on the other side.
5. Remove from heat and set aside to keep them juicy and tender.

Step 3: Stir-Fry Everything Together

Now for the final step—combining the crispy fishcakes, seared scallops, and vibrant stir-fried veggies in a delicious sauce.

1. Sauté the aromatics: In the same pan, add a touch more oil and toss in the garlic, ginger, and red chili flakes. Stir-fry for 30 seconds until fragrant.
2. Add the vegetables: Toss in the red bell peppers, snap peas, and mushrooms. Stir-fry for 2-3 minutes until slightly tender but still crisp.
3. Pour in the sauce: In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch slurry. Pour it over the veggies and stir until the sauce thickens and coats everything evenly.
4. Combine everything: Gently place the fishcakes and scallops back in the pan, tossing lightly to coat in the sauce. Let everything warm through for 1-2 minutes.
5. Garnish and serve: Sprinkle with toasted sesame seeds and chopped green onions, and serve hot!

Final Tips for the Best Stir Fry

 Don’t overcrowd the pan when cooking the scallops—this helps them develop that golden crust.
Crisp up the fishcakes properly by ensuring the oil is hot before frying.
Stir-fry on high heat for a quick, vibrant, and restaurant-style finish.

Now that your crispy fishcakes and juicy scallops are coated in a delicious, savory sauce, it’s time to enjoy! Up next—how to serve this dish for the best experience.

Pro Tips and Variations

Cooking is all about creativity and balance, and this fishcakes and scallops stir-fry is no exception. Whether you want to perfect the texture, adjust the flavors, or put a personal twist on the dish, here are some pro tips and variations to help you make this recipe even better.

 Pro Tips for the Perfect Fishcakes and Scallops Stir Fry

1. Get Extra Crispy Fishcakes
   • Use panko breadcrumbs instead of regular breadcrumbs for a lighter, crunchier texture.
   • Chill the fishcakes in the fridge for 10–15 minutes before frying—this helps them hold their shape better.
   • Don’t overcrowd the pan! Give the fishcakes space so they crisp up evenly.
2. Achieve a Beautiful Scallop Sear
   • Pat scallops completely dry before cooking—moisture prevents them from caramelizing properly.
   • A hot pan is key—if it’s not sizzling, the scallops won’t get that gorgeous golden crust.
   • Don’t move them too soon! Let the scallops cook undisturbed for at least 1.5–2 minutes per side before flipping.
3. Make Your Stir-Fry Sauce Extra Flavorful
   • Add a splash of rice vinegar or lime juice for a subtle tangy kick.
   • If you love heat, stir in a teaspoon of sriracha or a dash of chili oil.
   • For a thicker, glossier sauce, double the cornstarch slurry for a more luxurious coating.

 Easy Variations to Customize the Dish

 Swap the Protein:

• Replace scallops with shrimp, calamari, or even crispy tofu for a different take.
• Instead of fishcakes, try chicken patties or shrimp cakes for a new flavor twist.

 Make it Gluten-Free:

• Use tamari instead of soy sauce and make sure your oyster sauce is gluten-free.
• Substitute panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.

 Adjust the Spice Level:

• For a mild version, skip the chili flakes and use sweet bell peppers for a natural sweetness.
• Love it spicy? Add more red pepper flakes or a drizzle of hot chili oil.

 Add More Crunch:

• Toss in water chestnuts, bok choy, or shredded carrots for extra texture.
• Garnish with crushed peanuts or cashews for a nutty contrast.

 Try Different Serving Styles:

• Serve over a bed of steamed jasmine rice to soak up all the delicious sauce.
• Pair with garlic butter noodles for an indulgent twist.
• Keep it light by serving over a crisp Asian-style salad or lettuce wraps.

Final Thought: Make It Your Own!

This fishcakes and scallops stir-fry is incredibly versatile and forgiving, making it perfect for experimenting with different flavors and textures. Whether you’re keeping it classic, spicy, or extra crunchy, these tips and variations ensure you can tailor this dish exactly to your taste.

Up next—serving suggestions to complete your meal!

Serving Suggestions for the Perfect Meal

Now that your crispy fishcakes and tender seared scallops are coated in a rich, umami-packed stir-fry sauce, it’s time to plate up! The beauty of this dish is its versatility—you can enjoy it in multiple ways depending on your preference. Whether you’re looking for a light meal or a hearty, comforting dish, here are some delicious serving ideas to complete your feast.

 Classic Pairings for a Hearty Meal

 Steamed Jasmine Rice – A simple, fluffy rice base allows the flavors of the fishcakes, scallops, and sauce to shine. The mild fragrance of jasmine rice complements the dish beautifully.

 Garlic Butter Noodles – Toss cooked noodles with a bit of garlic, butter, and a splash of soy sauce for a restaurant-style twist that soaks up all the savory goodness.

 Fried Rice – Upgrade your meal by serving it over homemade fried rice packed with eggs, scallions, and a hint of sesame oil.

 Light and Refreshing Options

 Asian Slaw – A fresh mix of shredded cabbage, carrots, and a sesame-lime dressing adds a crisp contrast to the rich stir-fry.

 Lettuce Wraps – For a low-carb option, wrap the fishcakes and scallops in crisp butter lettuce leaves, adding a drizzle of sauce for a refreshing bite.

 Steamed Vegetables – Serve alongside steamed bok choy, baby spinach, or asparagus for a nutrient-packed side.

 Perfect Drink Pairings

 Iced Green Tea – Light and refreshing, green tea helps cleanse the palate between bites.

 Lemon Ginger Sparkling Water – A zesty, bubbly drink enhances the flavors of the dish while keeping it light.

 Coconut Water – Naturally hydrating and slightly sweet, it pairs well with the umami richness of the stir-fry.

 Garnishing for the Final Touch

Don’t forget to add a final layer of flavor and texture with these simple yet impactful toppings:

 Toasted sesame seeds – Add a subtle nuttiness and crunch.
Chopped green onions – Bring in freshness and color.
Lime wedges – A quick squeeze of lime brightens the flavors.
Crushed peanuts or cashews – For extra crunch and a nutty twist.

Serving This Dish for Any Occasion

This Fishcakes and Scallops Stir Fry is an all-around crowd-pleaser, perfect for different settings:

Casual Weeknight Dinner – Serve over rice for a quick, satisfying meal.
Dinner Party Dish – Elevate the presentation with garlic butter noodles and a fresh side salad.
Lighter, Healthier Meal – Keep it fresh with lettuce wraps and steamed veggies.

No matter how you serve it, this dish is guaranteed to impress. Now that you’ve got your plating ideas, let’s wrap it up with a quick recap and some FAQs!

Conclusion: A Dish Worth Savoring

With its crispy, golden fishcakes, perfectly seared scallops, and savory stir-fry sauce, this dish is a true testament to how simple ingredients can create something incredibly flavorful and satisfying. Whether you’re preparing a quick weeknight meal or an elegant dinner for guests, this recipe delivers on both ease and taste.

One of the best things about this fishcakes and scallops stir-fry is its versatility—you can customize it to suit your preferences, pair it with different sides, or adjust the spice level to match your taste. Plus, with the right techniques, you’ll master crispy fishcakes, caramelized scallops, and a well-balanced stir-fry sauce every time.

So why not give this recipe a try? Whether you serve it with steamed jasmine rice, garlic butter noodles, or fresh lettuce wraps, this dish is guaranteed to impress. Once you’ve made it, don’t forget to share your experience—what variations did you try? How did you serve it? Let me know in the comments!

Now, let’s wrap things up with some common questions and helpful cooking tips in the FAQ section.

fishcakes and scallops stir-fry recipe

sandra

Make this fishcakes and scallops stir-fry recipe in just 30 minutes! Crispy fishcakes, tender scallops, and a savory sauce create a delicious meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner

Cuisine Asian, Fusion

Servings 420 peoples

Calories 420 kcal

Ingredients

  

For the Fishcakes:

• 1 pound white fish fillets cod, haddock, or tilapia – flaky and mild in flavor
• ½ cup panko breadcrumbs – for a crispy golden texture
• 1 egg – acts as a binder for the fishcakes
• 2 tablespoons green onions finely chopped – adds a mild, fresh bite
• 1 tablespoon soy sauce – enhances the umami depth
• 1 teaspoon sesame oil – for a rich nutty aroma
• ½ teaspoon garlic powder – gives an extra layer of flavor
• ½ teaspoon ginger powder – complements the seafood beautifully
• 2 tablespoons cornstarch – helps bind the fishcakes and keeps them light
• Vegetable oil for frying – ensures a crispy, golden crust

For the Stir-Fry:

• 6 large scallops patted dry – tender, juicy, and caramelized when seared
• 1 tablespoon butter – helps achieve a rich golden crust on the scallops
• 1 tablespoon vegetable oil – prevents sticking and adds crispiness
• ½ red bell pepper sliced – for a pop of color and natural sweetness
• ½ cup snap peas – adds crunch and freshness
• ¼ cup mushrooms sliced – adds a meaty, umami depth
• 2 cloves garlic minced – enhances the stir-fry with rich aromatics
• 1 teaspoon ginger minced – adds warmth and a subtle spice

For the Stir-Fry Sauce:

• 2 tablespoons light soy sauce – the base for a balanced umami flavor
• 1 tablespoon oyster sauce – deepens the savory richness
• 1 teaspoon sesame oil – for that signature toasted nutty essence
• ½ teaspoon red chili flakes optional – adds a mild kick
• 1 teaspoon cornstarch mixed with 2 tablespoons water – helps thicken the sauce for a glossy finish

Garnishes (Optional but Recommended!):

• Toasted sesame seeds – for a nutty crunch
• Chopped green onions – for a fresh vibrant finish
• Lime wedges – to brighten the flavors with a touch of citrus

Instructions

 

Step 1: Prepare and Cook the Fishcakes

• Fishcakes are the foundation of this dish, offering a crispy, flaky texture that pairs beautifully with the scallops.
• Prepare the fish mixture: In a food processor, blend the white fish fillets, panko breadcrumbs, egg, green onions, soy sauce, sesame oil, garlic powder, ginger powder, and cornstarch until you get a slightly chunky paste.
• Form the fishcakes: Using your hands, shape the mixture into small patties (about 2 inches wide) for easy cooking. If the mixture feels too wet, add a bit more panko.
• Pan-fry for crispiness: Heat vegetable oil in a non-stick pan over medium heat. Place the fishcakes in the pan and cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels and set aside.

Step 2: Sear the Scallops for a Perfect Crust

• The key to perfectly cooked scallops is a hot pan and minimal handling.
• Pat the scallops dry with a paper towel—moisture prevents them from searing properly.
• Season lightly with a pinch of salt.
• Heat the butter and oil in a pan over medium-high heat. Once the pan is hot, add the scallops, making sure they’re not overcrowded.
• Sear without moving them for 1.5–2 minutes, until a golden crust forms. Flip and cook for another 1–2 minutes on the other side.
• Remove from heat and set aside to keep them juicy and tender.

Step 3: Stir-Fry Everything Together

• Now for the final step—combining the crispy fishcakes, seared scallops, and vibrant stir-fried veggies in a delicious sauce.
• Sauté the aromatics: In the same pan, add a touch more oil and toss in the garlic, ginger, and red chili flakes. Stir-fry for 30 seconds until fragrant.
• Add the vegetables: Toss in the red bell peppers, snap peas, and mushrooms. Stir-fry for 2-3 minutes until slightly tender but still crisp.
• Pour in the sauce: In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch slurry. Pour it over the veggies and stir until the sauce thickens and coats everything evenly.
• Combine everything: Gently place the fishcakes and scallops back in the pan, tossing lightly to coat in the sauce. Let everything warm through for 1-2 minutes.
• Garnish and serve: Sprinkle with toasted sesame seeds and chopped green onions, and serve hot!

Notes

Nutrition Information (Per Serving)

• Calories: 420 kcal
• Protein: 32g
• Fat: 18g
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 5g
• Sodium: 870mg

Keyword Fishcakes and scallops stir-fry recipe, crispy fishcakes, easy seafood stir-fry, Asian stir-fry

FAQs: Your Questions Answered

Got questions about making the perfect fishcakes and scallops stir-fry? Here are some common queries and expert answers to help you master this dish with confidence.

Final Thoughts

This fishcakes and scallops stir-fry recipe is easier than it looks and can be adapted to suit your tastes. Whether you’re making it for a weeknight meal or a special occasion, these tips ensure you get the perfect balance of crispy, tender, and flavorful every time.

Still have questions? Drop them in the comments below—I’d love to help!