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Fishcakes and Scallops Stir Fry Recipe
Emily Carter

Fishcakes and Scallops Stir Fry

This savory Fishcakes and Scallops Stir Fry recipe brings together the tender sweetness of fresh scallops with the delightful chew of Asian-style fishcakes. It is a quick, protein-packed dinner tossed in a rich garlic and ginger soy glaze. Perfect for a healthy weeknight meal, this dish is ready in under 30 minutes and pairs beautifully with jasmine rice or noodles.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g Sea scallops, side muscle removed and patted dry
  • 8 oz 225g Asian fishcakes, sliced into strips
  • 2 tbsp Cooking oil vegetable or canola, divided
  • 1 Red bell pepper sliced into strips
  • 1 cup Snow peas ends trimmed
  • 1 cup Broccoli florets bite-sized
  • 2 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 2 Green onions chopped (for garnish)
  • 1 tsp Sesame seeds for garnish
  • For the Sauce:
  • 3 tbsp Soy sauce or tamari for gluten-free
  • 1 tbsp Oyster sauce
  • 1 tsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 tsp Sugar optional
  • 1 tsp Cornstarch mixed with 1 tbsp water slurry

Equipment

  • Large Wok or Heavy Skillet
  • Sharp Chef's Knife
  • Cutting Board
  • Spatula (Heat-resistant)
  • Small Mixing Bowl (for sauce)
  • paper towels

Method
 

  1. Prepare the Seafood: Pat the scallops very dry with paper towels to ensure a good sear. Slice the fishcakes into uniform strips.
  2. Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, and sugar. Set aside.
  3. Sear Scallops: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Sear the scallops for 1-2 minutes per side until golden brown. Remove from the pan and set aside.
  4. Cook Vegetables: Add the remaining 1 tablespoon of oil to the same pan. Add the bell pepper, snow peas, and broccoli. Stir fry for 3-4 minutes until crisp-tender.
  5. Add Aromatics: Add the minced garlic, ginger, and sliced fishcakes to the pan. Stir fry for another 1 minute until fragrant.
  6. Combine and Sauce: Return the scallops to the pan. Pour the sauce mixture over the ingredients. Toss everything together for 1-2 minutes until the sauce thickens and coats everything evenly.
  7. Serve: Remove from heat immediately. Garnish with chopped green onions and sesame seeds. Serve hot over steamed jasmine rice.

Notes

Nutrition Information (Estimated)
Calories: 320 kcal
Carbohydrates: 18g
Protein: 35g
Fat: 10g
Saturated Fat: 1.5g
Sodium: 980mg
Fiber: 3g
Sugar: 4g