A delicious fishcakes and scallops stir fry with golden-brown fishcakes, seared scallops, and colorful vegetables coated in a savory sauce, served on a plate.

Fishcakes and Scallops Stir Fry Recipe: How to Make It Delicious

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Fishcakes and scallops stir fry recipe is a tasty, quick, and simple dish that brings together the best seafood flavors. Whether you love Chinese-style stir-fry recipes, enjoy different sauces, or need a healthy and protein-packed dinner, this recipe is a great choice. In this guide, we’ll cover everything from picking ingredients to cooking the perfect fishcakes and scallops stir fry at home.

Understanding the Ingredients

Fishcakes

Fishcakes are a common seafood dish made from minced fish, seasonings, and binding ingredients. They can be pan-fried, baked, or deep-fried. Here’s why fishcakes work well in stir-fry:

  • Variety: Different types, including Thai, Japanese, and Korean fishcakes, bring different flavors.
  • Nutritional Benefits: High in protein, low in fat, and full of omega-3 fatty acids.
  • Versatility: Can be used with different sauces and cooking styles.

Types of Fishcakes

  1. Asian Fishcakes – Usually made with white fish, herbs, and seasonings like lemongrass and chili.
  2. Western Fishcakes – Often mixed with mashed potatoes and coated in breadcrumbs before frying.
  3. Japanese Fishcakes (Kamaboko) – Smooth, slightly chewy, and used in soups and stir-fries.

Scallops

Scallops are soft, sweet, and buttery shellfish that pair well with fishcakes in a stir-fry. Here’s what you need to know:

  • Types of Scallops: Bay scallops (small, sweet) vs. sea scallops (larger, meatier).
  • Nutritional Value: Low in calories, high in protein, and full of minerals like zinc and magnesium.
  • Cooking Tips: Scallops cook quickly; overcooking makes them chewy.

How to Choose Fresh Scallops

  • Look for scallops with a creamy white or slightly pinkish hue.
  • Avoid scallops with excessive moisture or a strong fishy smell.
  • Dry-packed scallops are best as they don’t contain additives or extra water.

Preparing Fishcakes and Scallops for Stir Fry

A top-down view of fresh ingredients for fishcakes and scallops stir fry, including scallops, fishcakes, bell peppers, garlic, ginger, soy sauce, and a wooden cutting board
Fresh and flavorful! Here’s a beautiful flat lay of all the key ingredients for making a delicious Fishcakes and Scallops Stir Fry. Ready to cook?

Making Homemade Fishcakes

Ingredients:

  • 1 pound white fish fillets (cod, haddock, or tilapia)
  • 1 egg
  • ¼ cup breadcrumbs
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1 green onion, finely chopped
  • Salt and pepper to taste
  • Oil for frying

Instructions:

  1. Blend the fish fillets in a food processor until smooth.
  2. Add egg, breadcrumbs, soy sauce, ginger, garlic, and green onions.
  3. Form into small patties and refrigerate for 20 minutes.
  4. Heat oil in a pan and fry fishcakes until golden brown on both sides.

Preparing Scallops

  1. Rinse scallops under cold water and pat dry.
  2. Remove the side muscle (small, tough tissue attached to the scallop).
  3. Season lightly with salt and pepper.
  4. If using frozen scallops, thaw them properly to avoid extra moisture.

Essential Stir Fry Techniques

  • Use a wok or large pan: Ensures even cooking.
  • High heat cooking: Quick searing keeps texture and flavor.
  • Stir constantly: Prevents burning and helps spread flavors evenly.

Recipe: Classic Fishcakes and Scallops Stir Fry

Ingredients

  • 4 fishcakes (homemade or store-bought)
  • 12 large scallops
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1-inch ginger, minced
  • 1 cup bell peppers, sliced
  • ½ cup snow peas
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 green onions, chopped

Instructions

  1. Heat sesame oil in a wok over medium-high heat.
  2. Sear the scallops for 2 minutes on each side, then remove.
  3. Stir-fry garlic, ginger, bell peppers, and snow peas for 3 minutes.
  4. Add fishcakes and stir-fry for another 2 minutes.
  5. Mix oyster sauce, soy sauce, honey, and cornstarch slurry, then add to the wok.
  6. Return scallops to the wok, toss everything together, and cook for 1 minute.
  7. Garnish with green onions and serve hot with rice or noodles.

Variations of Fishcakes and Scallops Stir Fry

Adding Vegetables

  • Bok choy
  • Mushrooms
  • Carrots
  • Baby corn

Sauce Modifications

  • Spicy chili sauce for heat.
  • Lemon butter sauce for a richer taste.
  • Black bean sauce for a deep, savory flavor.

Protein Alternatives

  • Shrimp
  • Chicken
  • Tofu (for a vegetarian option)

Nutritional Insights

  • Protein-rich: Scallops and fishcakes provide important amino acids.
  • Low-fat: Using little oil keeps the dish light.
  • Vitamin-packed: Vegetables add fiber, vitamins, and antioxidants.

Frequently Asked Questions (FAQs)

Is Chinese fish cake healthy? Yes, fishcakes are high in protein and low in fat, but store-bought versions may have additives. Homemade versions are healthier.

How do you get fish cakes to stick together? Use breadcrumbs, egg, and a binding agent like potato starch or flour.

Which fish is good for stir fry? Firm white fish like cod, tilapia, or snapper works best.

Should scallops be cooked in butter or oil? Both work, but butter adds a rich flavor, while oil prevents burning at high heat.

Tips for Perfecting Your Stir Fry

  • Prep all ingredients before cooking.
  • Use fresh seafood for the best taste.
  • Don’t overcrowd the wok to allow even cooking.
  • Add sauce at the end to avoid sogginess.
  • Experiment with different seasonings like white pepper or five-spice powder.

Conclusion

This fishcakes and scallops stir fry recipe is great for seafood lovers. Packed with flavor, easy to make, and flexible to suit different tastes, it’s perfect for a weeknight dinner or special occasion. Try it today and enjoy a delicious seafood stir fry at home!

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