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Close-up of fishcake

Delicious Ultimate 7 Fishcakes and Scallops Stir Fry

  • Author: Mia Harper
  • Total Time: PT15M
  • Yield: 4 servings

Description

This Delicious Ultimate 7 Fishcakes and Scallops Stir Fry is a quick and easy weeknight meal packed with flavor. It combines the tender texture of fishcakes and the sweetness of scallops with colorful vegetables in a savory sauce. This stir fry is incredibly versatile and satisfying.

Ingredients

  • 1 tbsp vegetable oil

  • 1 medium onion, sliced

  • 2 cloves garlic, minced

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 cup broccoli florets

  • 1 cup snap peas

  • 2 carrots, sliced

  • 8 oz fishcakes, sliced

  • 8 oz scallops, fresh or thawed

  • 2 tbsp soy sauce

  • 1 tbsp honey

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1/2 tsp black pepper

  • Optional: 1 tsp cornstarch (for thickening sauce)

  • Optional: Fresh cilantro or parsley, for garnish

  • Optional: Sesame seeds, for garnish

Instructions

  1. Heat the vegetable oil in a large wok or skillet over medium-high heat.

  2. Add the sliced onion and cook until softened, about 2-3 minutes.

  3. Add the minced garlic and cook for 1 minute more until fragrant.

  4. Add the sliced bell peppers, broccoli florets, snap peas, and sliced carrots to the wok. Stir-fry for 3-5 minutes until the vegetables are slightly tender.

  5. Add the sliced fishcakes and cook for 2-3 minutes, until lightly browned.

  6. Add the scallops and cook for 2-3 minutes, until opaque and slightly firm, being careful not to overcook.

  7. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and black pepper. If using cornstarch for a thicker sauce, mix it with 1 tbsp of water and add to the sauce mixture.

  8. Pour the sauce over the stir fry. Cook for another 1-2 minutes, until the sauce has thickened slightly and evenly coats all the ingredients.

  9. Remove from heat and garnish with fresh cilantro or parsley and sesame seeds (if using).

  10. Serve immediately, on its own, or over rice or noodles.

Notes

  • Variations: Add other vegetables like mushrooms, zucchini, or baby corn. For a spicier dish, include chili flakes or sriracha.

  • Preparation Tips: Prepare all ingredients before starting to cook. Don’t overcrowd the pan; cook in batches if necessary.

  • Serving Tips: Serve with brown rice, quinoa, or noodles. A light salad can also complement this dish.

  • Intolerances/Allergies: For gluten-free, use tamari instead of soy sauce and ensure fishcakes are gluten-free. For shellfish allergies, omit scallops and consider shrimp or chicken.

  • Taste Preferences: Adjust the amount of honey for sweetness and soy sauce for saltiness. Add more sesame oil for a more pronounced nutty flavor.

  • Prep Time: PT20M
  • Cook Time: PT15M
  • Category: Main Course, Seafood
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 450 kcal
  • Sugar: 10 g
  • Sodium: 800 mg
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 25 g
  • Cholesterol: 100 mg

Keywords: Fishcakes, Scallops, Stir Fry, Seafood, Easy Recipe, Quick Meal, Weeknight Dinner, Asian-Inspired, Healthy, Vegetables, Honey, Soy Sauce

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Find it online: https://krispyrecipes.com/fishcakes-and-scallops-stir-fry-recipe/