Imagine the sizzle of a hot wok, the aroma of garlic and ginger filling your kitchen, and the satisfaction of serving a vibrant fishcakes and scallops stir fry in under 30 minutes. This dish is your ticket to a quick, healthy, and utterly delicious meal that’s perfect for busy weeknights or a cozy family dinner. Combining tender, golden-seared scallops with savory fishcakes and crisp, colorful vegetables, this simple seafood stir fry recipe bursts with umami flavors and vibrant textures. It’s a fishcakes and scallops stir fry that feels indulgent yet comes together effortlessly, making it a go-to for seafood lovers and home cooks alike.
Whether you’re craving a scallop stir-fry recipe that’s packed with protein or looking to impress guests with minimal effort, this recipe delivers. The secret lies in the bold stir fry sauce soy, oyster, and hoisin sauces blend for a perfect balance of savory and sweet. Plus, it’s endlessly customizable for dietary needs, from gluten-free to low-carb. Ready to bring this stir fry fish cake dish to life? Get ready for a dish that’s just as enjoyable to cook as it is to eat!
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Why You’ll Love This Recipe
This fishcakes and scallops stir fry is about to become your new favorite weeknight dinner, and here’s why! First, it’s lightning-fast ready in under 30 minutes, it’s perfect for busy evenings when you want something delicious without the fuss. The combination of tender, juicy scallops and savory stir fried fish cakes creates a seafood lover’s dream, packed with protein and bursting with flavor.
You’ll also love how healthy this simple seafood stir fry recipe is. With vibrant veggies like bell peppers and snap peas, it’s loaded with nutrients and low in saturated fat. The customizable stir fry sauce lets you tweak the flavors to your liking add a kick of spice or keep it mild. Plus, it’s adaptable for dietary needs, whether you’re going gluten-free or low-carb.
This dish feels like a treat but is so easy to whip up, making it ideal for both cozy family dinners and impressing guests. Ready to discover why this scallop stir-fry recipe is a game-changer? Keep reading to discover how to recreate this seafood delight at home!
Ingredients
Creating a mouthwatering fishcakes and scallops stir fry starts with fresh, vibrant ingredients that come together for a perfect balance of flavors and textures. Here’s everything you need to serve four, plus tips to make this simple seafood stir fry recipe your own. Each ingredient plays a key role, from the tender scallops to the savory fishcakes, ensuring a dish that’s as nutritious as it is delicious.
For the Stir Fry:
- 8 oz sea scallops (fresh or thawed, patted dry): These delicate morsels add a sweet, tender bite.
- 8 oz fishcakes (pre-made, sliced into ½-inch pieces): Look for Asian-style fishcakes for chewy, savory depth.
- 1 red bell pepper, thinly sliced: Adds vibrant color and a sweet crunch.
- 1 cup snap peas, trimmed: For crisp, green freshness.
- 1 medium julienned carrot – adds light sweetness and a satisfying crunch.
- 1 small zucchini, sliced into half-moons: Adds mild flavor and texture.
- 3 green onions, chopped (white and green parts separated): For a fresh, oniony kick.
- 2 cloves garlic, minced: Infuses bold, aromatic flavor.
- 1 tbsp fresh ginger, grated: Adds warm, zesty notes.
- 2 tablespoons of vegetable oil – great for high-heat cooking; peanut oil is also a good option.
- 1 tbsp sesame seeds (optional): For a nutty garnish.
For the Stir Fry Sauce:
- 3 tbsp soy sauce (low-sodium): The savory backbone.
- 1 tbsp oyster sauce: Boosts umami richness.
- 1 tbsp hoisin sauce: Adds a touch of sweetness.
- 1 tsp sesame oil: For nutty depth.
- 1 tsp cornstarch: Thickens the sauce.
- 2 tbsp water: Balances the sauce’s consistency.
- 1 tsp chili garlic sauce (optional): For a spicy kick.
Substitutions: Swap soy sauce for tamari for a gluten-free scallop stir-fry recipe, or use tofu instead of fishcakes for a vegetarian twist. Can’t find fishcakes? Use chunks of cod or tilapia if you’re going for a fish cake-style stir-fry.
Step-by-Step Instructions
Get ready to whip up a sizzling fishcakes and scallops stir fry that’s as fun to cook as it is to eat! This simple seafood stir fry recipe comes together in under 30 minutes, filling your kitchen with irresistible aromas. Follow these clear steps, packed with expert tips, to create a restaurant-quality dish at home. Let’s fire up the wok and make some magic!
- Prepare the Stir Fry Sauce: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1 tsp cornstarch, 2 tbsp water, and 1 tsp chili garlic sauce (if you like a kick). The flavor-rich sauce is what truly brings this scallop stir-fry to life. Set aside. Tip: Taste the sauce and adjust with more hoisin for sweetness or chili sauce for heat.
- Prep the Ingredients: Prepare the scallops by drying 8 ounces of them thoroughly with paper towelsto ensure a golden sear. Slice 8 oz fishcakes into ½-inch pieces for even cooking. Chop 1 red bell pepper, 1 cup snap peas, 1 carrot, 1 zucchini, and 3 green onions (separate white and green parts). Mince 2 cloves garlic and grate 1 tbsp ginger. Having everything ready is key for this fast-paced stir fry fish cake dish. Troubleshooting: Wet scallops won’t sear dry them thoroughly!
- Sear the Scallops: Heat 1 tablespoon of vegetable oil in a non-stick pan or wok over medium-high heat.. Add scallops in a single layer and sear for 1–2 minutes per side until golden and slightly caramelized. Remove and set aside. Tip: Don’t overcrowd the pan to avoid steaming the scallops.
- Stir Fry the Vegetables and Fishcakes: Add another 1 tbsp oil to the wok. Add in minced garlic, grated ginger, and the white section of the green onions. Stir-fry for 30 seconds until fragrant. Add carrots, bell peppers, snap peas, and zucchini, and stir-fry for about 3 minutes until they’re tender but still slightly crisp. Add the sliced fishcakes and cook for 2 minutes to warm through. Troubleshooting: If veggies stick, add a splash of water to deglaze.
- Combine and Coat: Add the scallops back into the wok and toss everything together to coat evenly. Pour in the prepared sauce and mix thoroughly so all the ingredients are well coated. Cook for 1–2 minutes until the sauce thickens and clings to the ingredients, creating a glossy finish. Tip: Keep tossing to prevent the sauce from burning.
- Garnish and Serve: Sprinkle with green onion tops and 1 tbsp sesame seeds (optional) for a nutty crunch. Serve your fishcakes and scallops stir fry hot over steamed rice, quinoa, or noodles for a complete meal. Enjoy the vibrant flavors!
Tips and Variations
Make this fishcakes and scallops stir fry your own with these expert tips and creative variations! Whether you’re accommodating dietary needs or looking to switch up the flavors, these ideas will help you craft the perfect simple seafood stir fry recipe every time. From time-saving hacks to bold flavor boosts, here’s how to elevate your stir fry game.
- Perfect Your Stir Fry Technique: Use a hot wok and keep ingredients moving to lock in crisp textures. Don’t have a wok? A large non-stick pan is a great alternative, too. Tip: Preheat your pan until it’s slightly smoking for that restaurant-quality sear on your scallop stir-fry recipe.
- Dietary Swaps:
- Gluten-Free: Swap soy sauce for tamari and ensure fishcakes are gluten-free.
- Low-Carb: Replace fishcakes with extra scallops or tofu and serve over cauliflower rice for a keto-friendly twist.
- Vegetarian: Skip the seafood and use firm tofu or mushrooms for a hearty stir fry fish cake alternative.
- Flavor Enhancements: Add a sliced Thai chili or extra chili garlic sauce for a spicy kick. For a nutty finish, drizzle with extra sesame oil before serving. Want a citrusy zing? Finish the dish with a splash of fresh lime juice for brightness.
- Time-Saving Hacks: Use pre-sliced vegetables or frozen fishcakes to cut prep time. Keep a batch of the stir fry sauce pre-mixed in the fridge for quick weeknight meals.
- Troubleshooting: If the sauce turns out too thick, simply loosen it with a little water. Overcooked scallops? Sear them briefly next time 1–2 minutes per side is plenty.
With these tips, your fishcakes and scallops stir fry will be a hit, no matter your preferences! Experiment and make it your own.
Storage
Keep your fishcakes and scallops stir fry tasting fresh and delicious with these simple storage tips! This simple seafood stir fry recipe is perfect for meal prep, but proper storage is key to maintaining its vibrant flavors and textures. Whether you’re saving leftovers for a quick lunch or planning ahead, here’s how to store and reheat your dish like a pro.
- Refrigeration: To store leftovers, place the scallop stir-fry in a sealed container and refrigerate for up to two days. The sooner you enjoy it, the better the scallops and vegetables will taste. Tip: Cool the stir fry to room temperature before sealing to prevent condensation.
- Reheating: Warm it up gently in a skillet over medium heat for 2–3 minutes, stirring to heat it through evenly. Add a splash of water or soy sauce to revive the sauce’s consistency. Avoid microwaving scallops can turn rubbery if reheated that way. Troubleshooting: If the fishcakes seem dry, toss in a bit of sesame oil.
- Freezing: Freezing is not recommended, as scallops and stir fry fish cake can become tough or lose their delicate texture when thawed.
Enjoy your fishcakes and scallops stir fry fresh every time with these easy tips!
How to Serve
Serve your fishcakes and scallops stir fry like a culinary pro to make every bite a delight! This vibrant simple seafood stir fry recipe deserves a presentation that matches its bold flavors. Spoon the glossy, savory stir fry over a bed of steamed jasmine rice for a classic pairing that soaks up the umami-packed sauce. For a lighter option, try quinoa or zucchini noodles to keep it low-carb.
Add a burst of color and crunch by topping with sesame seeds and chopped green onion tops. Arrange the dish in shallow bowls to showcase the colorful veggies and golden scallops. Pair your scallop stir-fry recipe with a refreshing side like cucumber salad or garlic bok choy. For drinks, a chilled iced green tea or a sparkling water with a lemon twist complements the seafood perfectly.
Want to impress? Serve family-style on a large platter for a stunning centerpiece. This stir-fried fish cake creation is guaranteed to brighten up any mealtime!
Nutritional Breakdown
This fishcakes and scallops stir fry isn’t just a flavor-packed dish it’s a nutritional powerhouse! Perfect for health-conscious eaters, this simple seafood stir fry recipe delivers a balanced meal that’s as good for your body as it is for your taste buds. Here’s the approximate nutritional breakdown per serving (based on 4 servings), so you can enjoy this scallop stir-fry recipe with confidence.
- Calories: ~250 kcal
- Protein: 20g (thanks to scallops and fishcakes, perfect for muscle repair)
- Fat: 10g (healthy fats from vegetable oil and sesame oil)
- Carbohydrates: 15g (from nutrient-rich veggies)
- Fiber: 3g (supports digestion)
- Sodium: ~800mg (varies with low-sodium soy sauce)
This stir fry fish cake dish is high in lean protein, making it ideal for staying energized. The colorful vegetables like bell peppers and snap peas add vitamins A and C, boosting immunity. Low in saturated fat, it’s heart-healthy too! Note: Nutritional values depend on specific brands and substitutions. Pair with other healthy dishes for a wholesome meal plan.
FAQs
Wondering how to create the ideal fishcake and scallop stir-fry? We’ve got answers! Whether you’re a beginner or a seasoned cook, these FAQs, inspired by Mia, the AI chef, will guide you to success with this simple seafood stir fry recipe. Let’s tackle common queries to ensure your fishcakes and scallops stir fry shines!
1. What are the top three tips for mastering stir-frying?
Stir-frying may seem tricky, but it’s simple when you follow a few key guidelines:
High Heat: Use a hot wok or skillet to sear ingredients quickly, locking in flavors.
Prep Ahead: Chop all ingredients (like scallops and veggies) before cooking, as stir-frying is fast.
Cook in Batches: Avoid overcrowding to prevent steaming sear scallops separately for a golden crust.
2. Which fish is good for stir fry?
Choose sturdy fish such as cod, tilapia, or salmon they stay intact when cooked at high temperatures. In this stir fry fish cake recipe, fishcakes add a chewy, savory texture that pairs perfectly with scallops.
3. What’s the key to making a great stir-fry?
The secret is balance: high heat for quick cooking, fresh ingredients for vibrant flavors, and a well-seasoned sauce (like our soy-hoisin blend). Toss constantly to coat every bite in this fishcakes and scallops stir fry.
4. Can you put scallops in a stir fry?
Absolutely! Scallops are fantastic in stir fries, offering a tender, sweet bite. Sear them briefly (1–2 minutes per side) to keep them juicy, as we do in this scallop stir-fry recipe.
5. Can I make this stir fry gluten-free?
Yes! Use tamari in place of soy sauce for a gluten free option, and double-check your fishcakes meet dietary needs. Check labels, as some fishcakes may contain wheat. Explore more gluten-free cooking ideas for inspiration.
6. How do I prevent scallops from becoming rubbery?
Overcooking is the culprit! Dry the scallops with paper towels before searing, and cook each side for only 1–2 minutes. Remove the scallops from the skillet before stir-frying the vegetables so they don’t overcook and stay tender.
7. What are some ideal vegetables to include with fishcakes and scallops in a stir-fry?
Bright, crisp veggies like bell peppers, snap peas, and zucchini (as in this recipe) complement the seafood’s delicate flavors. Try broccoli or mushrooms for variety in your simple seafood stir fry recipe.
8. Can I use frozen scallops or fishcakes?
Yes, but thaw and pat dry first. Frozen scallops release water, so drying them ensures a good sear. Frozen fishcakes work well just slice and heat through.
9. How do I make this stir fry spicier?
Add sliced Thai chilies, extra chili garlic sauce, or a pinch of red pepper flakes to the sauce. Adjust to taste for a fiery stir fried fish cakes twist.
10. How should you store leftover stir-fry for later?
Store any extra stir fry in an airtight container in the fridge and enjoy within 48 hours. Warm the dish slowly in a pan with a little water to maintain the scallops tenderness.
Have more questions? Keep exploring for more cooking tips!
Conclusion
This fishcake and scallop stir-fry isn’t just a dish it’s a quick, flavorful seafood delight ready in less than half an hour! This simple seafood stir fry recipe combines tender scallops, savory fishcakes, and vibrant veggies for a dish that’s as delightful to cook as it is to eat. Whether you’re a busy parent, a seafood enthusiast, or a beginner guided by Mia, the AI chef, this scallop stir-fry recipe is sure to become a weeknight favorite.
Want to put your own spin on this stir-fried fishcake recipe? Fire up your wok, experiment with spicy or gluten-free twists, and savor the satisfaction of a home-cooked masterpiece. Share your creations on social media we can’t wait to see your spin! For more easy, inspiring recipes, explore our collection of seafood dishes and cooking tips. Let’s keep the culinary adventure going!