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fishcakes-and-scallops-stir-fry-recipe

Fishcakes and Scallops Stir Fry Recipe: Under 30 mins

Shereen Khan
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 435 kcal

Ingredients
  

For the Fishcakes:

  • 1 lb. white fish fillets like cod or haddock
  • 1 cup breadcrumbs the crispy kind
  • ½ cup chopped water chestnuts for extra crunch
  • 2 tablespoons grated ginger
  • 1 egg
  • Salt and pepper to taste

For the Scallops:

  • 1 lb. fresh scallops make sure they’re dry, not wet-packed
  • 2 pinch of white pepper

For the Stir Fry:

  • 2 tablespoons soy sauce
  • 2 tablespoons sake or white wine optional, but worth it
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 cup snap peas
  • 1 red bell pepper sliced
  • 2 tablespoons cooking oil

Instructions
 

Make the Fishcakes:

  • Chop the fish fillets into small pieces and toss them into a food processor. Pulse until you get a chunky paste
    .In a bowl, mix the fish paste with breadcrumbs, chopped water chestnuts, grated ginger, egg, salt, and pepper.
    Shape the mixture into small patties (about 2 inches wide). Pop them in the fridge for 15 minutes to firm up.
    fishcakes-and-scallops-stir-fry-recipe

Cook the Fishcakes:

  • Heat 1 tablespoon of oil in a large pan over medium heat. Fry the fishcakes for 3-4 minutes on each side, until golden and crispy. Set them aside on a plate.
    fishcakes-and-scallops-stir-fry-recipe

Sear the Scallops:

  • Pat the scallops dry with a paper towel (this is key for a good sear!). Heat another tablespoon of oil in the same pan. When the oil is hot, add the scallops. Cook for 2 minutes on each side, until they’re golden brown and just cooked through. Don’t overcrowd the pan—give them space to shine!
    fishcakes-and-scallops-stir-fry-recipe

Stir Fry the Veggies:

  • In the same pan, add the minced garlic and stir for 30 seconds until fragrant. Toss in the snap peas and bell peppers. Stir fry for 2-3 minutes until they’re tender but still crisp.
    fishcakes-and-scallops-stir-fry-recipe

Bring It All Together:

  • Add the soy sauce, sake (or white wine), oyster sauce, and sesame oil to the pan. Stir everything together. Throw the fishcakes and scallops back into the pan. Toss gently to coat everything in the sauce.
    fishcakes-and-scallops-stir-fry-recipe
  • Plate the stir fry and serve with steamed rice.
    fishcakes-and-scallops-stir-fry-recipe

Notes

Protein Fat Carbs Sodium
35 g 21 g 30g 1050 mg
Keyword fishcakes and scallops stir fry recipe