Which Fish is Best for Stir-Fry?

Firm white fish like cod, snapper, or tilapia works best because they hold their shape and absorb flavors well.

Should I Soak Sea Scallops Before Cooking?

No, soaking is unnecessary. However, always pat them dry to ensure a proper sear.

What Spices Make a Stir-Fry Taste Better?

For a more flavorful dish, try: White pepper for warmth Ginger and garlic for an aromatic boost Five-spice powder for authentic Asian depth

When Should I Add Soy Sauce to Stir-Fry?

Soy sauce should always be added at the end of cooking to prevent it from burning or becoming too concentrated.

What Not to Do When Cooking Scallops?

Never rinse scallops under water —this removes natural flavor. Don’t cook them on low heat —they require high heat for a proper sear . Avoid flipping too early —wait for a golden crust to form first .

Fishcakes and Scallops Stir-Fry Recipe – A Flavorful Seafood Delight

Description

This Fishcakes and Scallops Stir-Fry is a quick and flavorful seafood dish that brings together crispy, golden fishcakes and tender, buttery scallops in a rich umami sauce. Packed with vibrant bell peppers, aromatic garlic, and ginger, this easy 30-minute recipe is perfect for busy weeknights or impressing guests with restaurant-quality flavors. Highly customizable and nutritious, it’s a must-try for seafood lovers!

Ingredients

Main Ingredients:

6 fishcakes – sliced into bite-sized pieces
8–10 sea scallops – patted dry before cooking
1 cup bell peppers – thinly sliced
3 cloves garlic – minced
1-inch piece ginger – grated
3 tbsp soy sauce – low sodium preferred
2 tbsp oyster sauce – for rich umami flavor
1 tbsp sesame oil – for aroma and depth
1 tsp cornstarch – to slightly thicken the sauce
2 tbsp cooking oil – high-smoke-point oil like peanut or canola

Optional Additions for Extra Flavor:

Chili flakes or Sriracha – for a spicy kick
Mushrooms or baby corn – for extra depth
Fresh cilantro or scallions – for garnish

Instructions

Step 1: Prepare the Ingredients

Slice the fishcakes into bite-sized pieces.
Pat dry the scallops with paper towels to ensure proper searing.
Chop the bell peppers, mince the garlic, and grate the ginger.
In a small bowl, mix soy sauce, oyster sauce, and cornstarch to create the stir-fry sauce.

Step 2: Sear the Scallops

Heat 1 tbsp of oil in a pan over medium-high heat.
Place the scallops in the pan, ensuring they don’t touch each other.
Sear for 2 minutes per side until a golden crust forms. Remove and set aside.
Pro Tip: Avoid flipping too early—let them develop a crust for maximum flavor!

Step 3: Cook the Fishcakes

Add another 1 tbsp of oil to the pan.
Fry fishcakes until crispy and golden brown, about 2-3 minutes per side.
Remove and set aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
Toss in sliced bell peppers and cook for 1-2 minutes.

Step 5: Combine Everything

Return the scallops and fishcakes to the pan.
Pour in the sauce and toss quickly to coat everything evenly.
Let the sauce thicken for about 30 seconds, then drizzle with sesame oil.
Pro Tip: Don’t overcook the scallops—keeping them tender is key!

Notes

Make It Extra Savory: Add a teaspoon of miso paste or a few drops of fish sauce to deepen the flavor.
Turn It into a One-Pan Meal: Toss in cooked rice or noodles for a complete dish.
Protein Variations: Substitute shrimp, chicken, or tofu for different flavor profiles.
Vegetable Add-Ins: Try bok choy, snap peas, or shiitake mushrooms for added texture.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch
Cuisine: Asian

Nutrition

Calories: ~320
Fat: ~12g
Carbohydrates: ~22g
Protein: ~30g