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