Fishcakes And Scallops Stir Fry Recipe: 6 Jaw-Dropping Secrets

Welcome to another delightful recipe from Lily Hanna , your go-to culinary content creator for quick, nutritious, and flavor-packed meals. Today, we’re diving into a dish that’s sure to become a staple in your kitchen: Fishcakes and Scallops Stir Fry . This seafood sensation combines tender scallops with crispy fishcakes in an Asian-inspired stir fry sauce that will leave you craving more. Let’s get started!

Introduction

Hello, food lovers! It’s me, Lily Hanna , and today I’m thrilled to share one of my all-time favorite seafood recipes with you: Fishcakes and Scallops Stir Fry . If you’re looking for a dish that’s both quick to prepare and packed with flavor, this is it! Whether you’re hosting a dinner party or simply craving something delicious after a long day, this recipe delivers on every level.

Have you ever wondered how to elevate your stir-fry game? This dish combines the tender richness of scallops with the satisfying crunch of homemade fishcakes in an Asian-inspired sauce that will leave your taste buds dancing. Plus, it’s incredibly versatile—perfect for those who love experimenting in the kitchen. Not only does it make for a healthy meal , but it’s also protein-packed, making it ideal for anyone seeking nutritious yet indulgent options.

In this recipe, I’ll walk you through step-by-step instructions, share some pro tips to ensure success, and even suggest creative ways to serve it. By the end, you’ll have mastered a dish that’s sure to impress family and friends alike. Ready to dive in? Let’s get started!

Ingredients FOR Fishcakes And Scallops

To create this mouthwatering dish, you’ll need the following ingredients. Don’t worry if you don’t have everything on hand—there are plenty of substitutions and variations to explore later in the post!

For the Fishcakes:

• 500g fresh white fish fillets (cod or haddock work best), deboned and skinned
• 2 tablespoons breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 egg, lightly beaten
• Salt and pepper to taste
• Oil for frying

For the Scallops Stir Fry:

• 200g fresh or frozen scallops, thawed and patted dry
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1/2 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 1 teaspoon chili flakes (optional)
• Fresh cilantro, chopped (for garnish)

Additional Notes:

• Feel free to adjust the amount of chili flakes based on your spice tolerance.
• If using frozen scallops, ensure they’re fully thawed and patted dry to prevent excess moisture during cooking.

Step-by-Step Instructions FOR Fishcakes And Scallops

Now that you’ve gathered your ingredients, let’s break down the process into simple, easy-to-follow steps. Remember, cooking should be fun, not stressful!

Step 1: Prepare the Fishcakes

1. Mince the Fish : Place the fish fillets in a food processor and pulse until finely chopped but not pureed.
2. Mix Ingredients : In a mixing bowl, combine the minced fish, breadcrumbs, parsley, egg, salt, and pepper. Mix well until evenly combined.
3. Shape the Cakes : Divide the mixture into small patties, about 2 inches in diameter.
4. Cook to Perfection: Warm oil in a skillet over medium heat until shimmering, then fry until beautifully golden.
5. Add the fishcakes and cook for 3-4 minutes on each side, or until golden brown and cooked through. Set aside on paper towels to drain excess oil.

Step 2: Cook the Scallops

1. Heat the Pan : In a separate wok or large skillet, heat the vegetable oil and sesame oil over medium-high heat.
2. Add Aromatics : Sauté the garlic and ginger for 30 seconds, stirring constantly to avoid burning.
3. Cook the Veggies : Add the bell pepper and snow peas, cooking for 2-3 minutes until tender-crisp.
4. Sear the Scallops : Push the veggies to one side of the pan and add the scallops to the other. Cook for 1-2 minutes per side, or until they turn opaque.

Step 3: Create the Sauce

1. Combine Sauces : In a small bowl, whisk together the soy sauce, oyster sauce, honey, and chili flakes.
2. Pour Over Ingredients : Pour the sauce over the scallops and vegetables, tossing gently to coat everything evenly.

Step 4: Combine Everything

1. Assemble the Dish : Add the fried fishcakes to the stir fry, gently folding them into the mixture without breaking them apart.
2. Simmer Briefly : Allow the dish to simmer for another 2-3 minutes, ensuring all flavors meld together beautifully.

Pro Tips and Variations FOR Fishcakes And Scallops

Here are some expert tips and ideas to help you customize this recipe to perfection:

• Tip 1: Use Fresh Ingredients : Whenever possible, opt for fresh scallops and fish. They make a noticeable difference in flavor and texture.
• Tip 2: Experiment with Spices : Love heat? Increase the chili flakes or add a dash of sriracha to the sauce for an extra kick.
• Tip 3: Prep Ahead : Make the fishcakes ahead of time and store them in the fridge. Simply reheat when ready to use.
• Variation 1: Gluten-Free Option : Substitute regular breadcrumbs with gluten-free alternatives to make this dish suitable for everyone.
• Variation 2: Veggie Boost : Add broccoli, carrots, or bok choy to increase the nutritional value of your stir fry.

Serving Suggestions

This recipe is not only packed with flavor but also incredibly adaptable to suit any occasion. Here are a few ideas for serving it up:

• With Rice or Noodles : Serve over steamed jasmine rice or lo mein noodles for a hearty, filling meal.
• As a Salad Topping : Place the stir fry atop a bed of mixed greens for a lighter option.
• In Wraps or Lettuce Cups : For a fun twist, wrap the ingredients in tortillas or lettuce leaves for a handheld treat.
• Paired with Beverages : Enjoy with a crisp white wine or a cold beer for the perfect pairing.

Conclusion

And there you have it—a stunning Fishcakes and Scallops Stir Fry brought to you by [Lily Hanna] . This dish is proof that great food doesn’t have to be complicated. With its quick prep time, nutrient-rich ingredients, and customizable options, it’s a winner for any occasion. Whether you’re feeding a crowd or treating yourself, this recipe promises satisfaction every time.

I appreciate you being part of this delicious adventure. I hope you enjoy creating—and devouring—this dish as much as I do. Happy cooking!

FAQs

Q1: Can I use frozen fish instead of fresh?

Absolutely! Frozen fish works just fine. Just ensure it’s defrosted completely before mincing and mixing into the fishcake batter.

Q2: How long can I store leftover fishcakes?

Keep them in a sealed container in the refrigerator for no longer than three days. To achieve the best texture and flavor, reheat using an oven or skillet.

Q3: What if I don’t like scallops?

No problem! Consider replacing them with shrimp, squid, or tofu for a delicious vegetarian alternative.

Q4: Is this dish suitable for a low-carb diet?

Yes, if you omit the rice or noodles and serve it as a salad or wrap, it fits perfectly into a low-carb lifestyle.

Q5: Can I freeze the stir fry for later?

While freezing may affect the texture of the fishcakes and scallops, the sauce freezes beautifully. Consider preparing it separately and reheating when needed