If you’re craving a quick, flavorful seafood dish, this fishcakes and scallops stir fry recipe is a must-try! Packed with tender scallops, crispy fishcakes, and a rich umami sauce, this dish comes together in just 30 minutes. Stir-frying enhances the natural sweetness of the seafood while locking in bold flavors from garlic, ginger, and soy sauce.
Whether you’re looking for an easy weeknight dinner or a restaurant-quality meal at home, this recipe delivers a perfect balance of taste and texture. Plus, it pairs wonderfully with steamed rice or noodles for a satisfying meal. Keep reading to learn how to make this simple, delicious stir fry with step-by-step instructions and pro tips!
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Essential Ingredients for the Best Fishcakes and Scallops Stir Fry Recipe
The key to making a delicious Savory fishcake and scallop stir-fry is using the right combination of seafood, aromatics, vegetables, and sauces. Each ingredient plays a vital role in creating a dish that is full of flavor, texture, and balance. Here’s a detailed breakdown of what you’ll need:
1. Key Seafood Ingredients for a Flavorful Fishcakes and Scallops Stir Fry
- Fishcakes: These add a chewy, slightly crispy texture and are packed with flavor. You can use store-bought or homemade fishcakes. Look for varieties made from white fish like cod, haddock, or pollock for the best taste.
- Scallops: Fresh or frozen scallops work well in this recipe. If using frozen, be sure to thaw them properly before cooking. Opt for sea scallops if you want larger, meatier bites, or bay scallops for a sweeter, more delicate texture.
2. Flavor Boosters for the Best Fishcakes and Scallops Stir Fry (Aromatics & Seasonings)
- Garlic: Adds depth and an irresistible aroma to the stir fry. Freshly minced garlic works best, but garlic paste can be a quick substitute.
- Ginger: Provides a warm, slightly spicy kick that enhances the seafood’s natural sweetness. Freshly grated ginger is ideal.
- Soy Sauce: A staple in Asian stir fry recipes, soy sauce adds saltiness and umami to balance the dish. Use low-sodium soy sauce if you prefer a milder taste.
- Sesame Oil: Just a drizzle of toasted sesame oil at the end gives a nutty, aromatic finish.
3. Vegetables to Enhance the Dish
Adding fresh, colorful vegetables not only boosts nutrition but also enhances the texture and flavor of this fishcakes and scallops stir fry recipe. Here are some great options:
- Bell Peppers: Red, yellow, or green bell peppers provide sweetness and a pop of color.
- Green Onions: These add a mild, slightly peppery flavor and a fresh touch to the stir fry.
- Snow Peas or Snap Peas: Their crunchiness complements the tender scallops and fishcakes beautifully.
- Carrots: Thinly sliced carrots add a subtle sweetness and vibrant color to the dish.
4. Best Sauces for Stir Fry
The right sauce ties everything together, coating the seafood and veggies in a savory, flavorful glaze. For the best results, the fishcakes and scallops stir fry recipe benefits from soy sauce, oyster sauce, or a hint of sesame oil to enhance the taste.:
- Oyster Sauce: Adds a rich, slightly sweet umami flavor that pairs well with seafood.
- Hoisin Sauce: If you prefer a sweeter, more fragrant stir fry, hoisin sauce is a great addition.
- Rice Vinegar: A splash of rice vinegar balances the richness and enhances the overall taste.
- Cornstarch Slurry (Optional): Mixing cornstarch with water can thicken the sauce, giving it a glossy, restaurant-style finish.
Step-by-Step Guide to Making Fishcakes and Scallops Stir Fry
Creating the perfect fishcakes and scallops stir fry recipe is all about timing, technique, and layering flavors. Follow this detailed step-by-step guide to achieve a restaurant-quality fishcakes and scallops stir fry recipe at home.
1: Preparing the Seafood
Before you start cooking, it’s essential to properly prepare the fishcakes and scallops to ensure the best texture and flavor.
- Fishcakes:
- If using store-bought fishcakes, slice them into bite-sized pieces for even cooking.
- If making homemade fishcakes, shape them ahead of time and keep them chilled until ready to cook.
- Lightly pan-frying the fishcakes before adding them to the stir fry enhances their crispy texture.
- Scallops:
- If using frozen scallops, thaw them in the refrigerator overnight or in a bowl of cold water for 15–20 minutes.
- Pat them completely dry with paper towels to remove excess moisture—this helps them sear properly instead of steaming.
- Lightly season with salt and pepper for extra flavor.
2: Sautéing the Aromatics
Aromatics like garlic and ginger are the foundation of any great stir fry, infusing the oil with bold, fragrant flavors.
- Heat 1 tablespoon of oil (vegetable oil, avocado oil, or sesame oil) in a wok or large pan over medium-high heat.
- Add minced garlic and grated ginger, stirring continuously for about 30 seconds until fragrant. Be careful not to burn them.
3: Cooking the Fishcakes and Scallops
Now that the aromatics are sizzling, it’s time to cook the seafood.
- Add the fishcakes to the pan first and cook for 2–3 minutes per side until they develop a golden-brown crust. Remove and set aside.
- In the same pan, add a little more oil if needed, then place the scallops in a single layer.
- Sear for 1–2 minutes on each side until golden brown and slightly caramelized. Scallops cook quickly, so avoid overcooking to keep them tender.
- Remove the scallops and set them aside with the fishcakes.
4: Stir-Frying the Vegetables
Vegetables add texture, color, and freshness to the dish. Choose a combination that complements the seafood.
- In the same pan, add more oil if necessary and toss in your sliced bell peppers, green onions, and snap peas.
- Stir-fry over high heat for 2–3 minutes, keeping the veggies crisp and vibrant.
- If you like a bit of crunch, don’t overcook the vegetables—just let them soften slightly while retaining their texture.
5: Bringing It All Together
Now it’s time to combine everything and add the sauce for the final touch.
- Return the fishcakes and scallops to the pan with the vegetables.
- In a small bowl, mix together the stir fry sauce (soy sauce, oyster sauce, hoisin sauce, and a splash of rice vinegar).
- Pour the sauce over the stir fry and toss everything together, ensuring the seafood and vegetables are evenly coated.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry and stir it into the pan. Let it simmer for 1–2 minutes until the sauce slightly thickens.
6: Final Touches and Serving
- Drizzle toasted sesame oil over the stir fry for a rich, nutty finish.
- Garnish with sesame seeds and extra green onions for added crunch and color.
- Serve hot over steamed rice, noodles, or a side of stir-fried greens for a complete meal.
Expert Tips for the Best Fishcakes and Scallops Stir Fry Recipe
Making the perfect fishcakes and scallops stir fry is all about choosing the right ingredients, using the best cooking techniques, and balancing flavors. Here are some essential tips to ensure your stir fry turns out delicious, flavorful, and restaurant-quality every time.
1. Expert Tips for the Best Fishcakes and Scallops Stir Fry Recipe
The quality of your seafood makes a big difference in the final dish.
- Fishcakes:
- Opt for high-quality fishcakes made with real fish, such as cod, haddock, or pollock.
- Look for Asian-style fishcakes (often found in the frozen or refrigerated section of Asian grocery stores) for an authentic flavor.
- If using homemade fishcakes, ensure they are firm enough to hold their shape when stir-fried.
- Scallops:
- Use fresh or frozen sea scallops for the best texture and sweetness. Bay scallops work too but are smaller and cook even faster.
- If using frozen scallops, thaw them properly in the refrigerator overnight or in cold water for about 15–20 minutes.
- Pat scallops completely dry before cooking to ensure they sear properly instead of steaming.
2. The Best Cooking Techniques for a Perfect Stir Fry
Stir-frying requires high heat and quick cooking. Here’s how to do it right:
- Use a Wok or a Large Pan:
- A wok is ideal because its shape allows even heat distribution and quick cooking.
- If using a regular frying pan, make sure it is wide and non-stick to prevent overcrowding.
- Preheat the Pan Properly:
- Always heat your pan before adding oil. A hot pan ensures a good sear on the scallops and fishcakes.
- Test the heat by flicking a few drops of water onto the pan—if they sizzle and evaporate quickly, it’s ready.
- Cook Ingredients in Batches:
- Avoid overcrowding the pan, as this causes steaming instead of stir-frying.
- Cook fishcakes first, then remove them and cook scallops separately before combining everything.
- Sear the Scallops for a Golden Crust:
- Place the scallops in the pan without moving them for the first 1–2 minutes to develop a golden-brown crust.
- Flip only once and cook for another 1–2 minutes on the other side.
3. Balancing Flavors with the Right Seasonings & Sauces
A great stir fry is all about harmonizing flavors—salty, sweet, umami, and a hint of spice.
- Soy Sauce: Adds saltiness and umami. Use low-sodium soy sauce if you prefer a lighter taste.
- Oyster Sauce: Gives a rich, slightly sweet umami flavor that pairs well with seafood.
- Hoisin Sauce (Optional): If you prefer a sweeter, more aromatic sauce, add a small amount of hoisin sauce.
- Rice Vinegar: A splash of rice vinegar brightens the flavors and balances the richness.
- Garlic & Ginger: Essential for creating an aromatic base. Always use fresh garlic and ginger for the best flavor.
- Sesame Oil: A few drops at the end enhance the nuttiness of the dish.
4. Serving Suggestions for a Complete Meal
Pairing your stir fry with the right side dishes makes it even more satisfying.
- Rice: Serve over steamed jasmine rice or brown rice for a classic pairing.
- Noodles: Toss the stir fry with lo mein, udon, or rice noodles for a heartier meal.
- Vegetable Sides: Serve alongside stir-fried bok choy, sautéed spinach, or a fresh Asian slaw for extra greens.
- Garnishes: Sprinkle with toasted sesame seeds and chopped green onions for extra crunch and freshness.
5. Storing and Reheating Leftovers
If you have leftovers, here’s how to store and reheat them properly:
- Storage:
- Store in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing, as scallops can become rubbery when thawed.
- Reheating:
- Reheat in a pan over medium heat with a splash of water or soy sauce to revive the flavors.
- Avoid microwaving scallops, as they can become tough—stir-frying them quickly is the best method.
Frequently Asked Questions About Fishcakes and Scallops Stir Fry
Cooking fishcakes and scallops stir fry is quick and easy. However, you might have some questions about ingredients, techniques, and substitutions. To help you achieve the best results, here are the most common FAQs, along with useful tips and tricks!
1. Can I Use Frozen Scallops for This Recipe?
Yes, you can absolutely use frozen scallops! However, it is essential to thaw them properly to maintain their texture and flavor.
Here’s how to do it:
- First, place the scallops in the refrigerator overnight for a slow, even thaw.
- If you need a quicker method, submerge them in a bowl of cold water for 15–20 minutes until fully thawed.
- Most importantly, pat them completely dry with a paper towel before cooking. Otherwise, they may release too much moisture and fail to sear properly.
2. Can I Make This Stir Fry Without Fishcakes?
Absolutely! While fishcakes add a unique texture and umami flavor, you can easily replace them or leave them out altogether. Here are some great alternatives:
- Tofu (for a vegetarian option): Use firm or extra-firm tofu, cut into cubes, and pan-fry until golden.
- Shrimp: Since shrimp has a similar cooking time to scallops, it makes a great substitute.
- Chicken or Beef: Thinly slice the meat and stir-fry it first before adding the vegetables and sauce.
If you decide to skip the fishcakes, consider adjusting the seasoning slightly to maintain the delicious balance of flavors in this fishcakes and scallops stir fry recipe
3. What Vegetables Work Best in This Stir Fry?
This recipe is highly versatile, meaning you can mix and match different vegetables based on availability and preference. Some of the best options include:
- Bell peppers (red, yellow, or green): These add natural sweetness and crunch.
- Snap peas or snow peas: These contribute a fresh, crisp texture.
- Broccoli or baby bok choy: These greens add nutrition and a slightly bitter contrast.
- Carrots (thinly sliced or julienned): They bring a hint of sweetness and vibrant color.
- Mushrooms: Since mushrooms absorb sauce well, they provide a meaty texture.
4. What’s the Best Way to Get a Golden Crust on Scallops?
Achieving perfectly seared scallops with a golden crust is easier than you think. Just follow these key steps:
- First, pat them completely dry before cooking to remove excess moisture.
- Next, heat a pan properly. The pan should be very hot before adding scallops.
- Use a high-smoke-point oil like vegetable oil, avocado oil, or grapeseed oil. This prevents burning.
- Most importantly, don’t move them around! Let the scallops sear undisturbed for 1–2 minutes per side before flipping.
- Lastly, avoid overcrowding the pan. If necessary, cook in batches to maintain high heat.
Following these steps will ensure your scallops turn out crispy on the outside and tender on the inside.
5. Can I Make This Stir Fry Ahead of Time?
Yes, you can definitely prepare parts of this stir fry in advance to save time. Here’s how:
- Chop the vegetables ahead of time and store them in an airtight container in the fridge for up to 2 days.
- Prepare the stir-fry sauce in advance and keep it refrigerated until you’re ready to cook.
- If using homemade fishcakes, shape them in advance and store them in the fridge.
- However, avoid cooking the scallops too early. They are best when freshly seared.
When you’re ready to serve, simply stir-fry everything together in a hot pan. This makes for a quick and effortless 10-minute meal!
6. What Should I Serve with Fishcakes and Scallops Stir Fry?
To make this dish a complete meal, consider pairing it with:
- Steamed jasmine rice or brown rice for a classic side.
- Egg noodles or rice noodles if you prefer a heartier option.
- Quinoa or cauliflower rice for a healthier, low-carb alternative.
- Stir-fried greens like bok choy or spinach for added nutrition.
7. How Do I Store and Reheat Leftovers?
If you have leftovers, follow these steps to keep them fresh and delicious:
- Refrigerate: Store in an airtight container for up to 2 days to maintain freshness.
- Reheat: For the best results, use a pan over medium heat with a splash of water or extra sauce to prevent drying out.
- Avoid microwaving scallops, as they can turn rubbery. Instead, opt for a quick stir-fry reheating method.