If you’re looking for a quick, flavorful, and protein-packed seafood dish, this fishcakes and scallops stir fry recipe is a must-try! Combining the savory goodness of fishcakes with the delicate sweetness of scallops, this dish brings together a perfect balance of textures and flavors. Plus, it’s incredibly easy to make and takes less than 30 minutes from start to finish!
Whether you’re preparing a weeknight dinner or an impressive dish for guests, this stir-fry is a fantastic option. It pairs beautifully with rice, noodles, or even on its own as a light and satisfying meal. The addition of fresh vegetables and a rich umami-packed sauce enhances the dish, making it both nutritious and delicious.
In this recipe guide, you’ll learn:
- How to choose the best fishcakes and scallops
- The key ingredients for an authentic and flavorful stir-fry
- Step-by-step instructions to cook the perfect stir-fry
- Variations and serving suggestions to customize the dish
Ingredients for Fishcakes and Scallops Stir Fry Recipe
Before diving into the cooking process, it’s essential to gather the right ingredients. A well-balanced fishcakes and scallops stir fry combines fresh seafood, vibrant vegetables, and a rich, flavorful sauce. Below, we’ll go over everything you need to create this delicious dish.
Choosing the Right Fishcakes and Scallops
The quality of your fishcakes and scallops will greatly impact the overall taste of the stir-fry. Here are some tips to help you pick the best ones:
Fishcakes:
- Types: Fishcakes come in various forms, including Thai-style, Korean-style, or Japanese fishcakes like kamaboko. Any of these work well, but firm-textured fishcakes are best for stir-frying.
- Where to Buy: You can find fishcakes in Asian grocery stores, the frozen seafood section of supermarkets, or even make them at home using minced fish and seasonings.
- Prepping Tip: If using frozen fishcakes, thaw them completely and slice them into bite-sized pieces before cooking.
Scallops:
- Fresh vs. Frozen: Fresh sea scallops have the best flavor and texture, but frozen scallops can work if properly thawed.
- “Dry” vs. “Wet” Scallops: Dry-packed scallops are preferable because they don’t contain added preservatives, which can affect texture and searing ability.
- Size Matters: Choose medium to large scallops to ensure they remain tender and don’t overcook too quickly.
Essential Vegetables and Aromatics
To balance the seafood, you’ll need a mix of fresh, crunchy vegetables and aromatics to build flavor. Here are the best options:
Vegetables:
- Bell Peppers (Red, Yellow, or Green): Adds sweetness and color.
- Snow Peas or Sugar Snap Peas: Provides a crisp texture.
- Carrots: Thinly sliced for a slight crunch and natural sweetness.
- Baby Corn: Gives a mild sweetness and blends well with seafood.
- Mushrooms (Shiitake or Button): Adds an umami depth to the dish.
- Spring Onions or Chives: For a fresh and slightly spicy kick.
Aromatics:
- Garlic (Minced or Sliced): A must-have for depth of flavor.
- Ginger (Freshly Grated or Julienned): Adds warmth and enhances seafood.
- Shallots or Red Onion: Provides a subtle sweetness when stir-fried.
Sauce and Seasoning Blend
A flavorful sauce ties everything together in this stir-fry. The combination of savory, slightly sweet, and umami-rich flavors elevates the dish.
Base Sauce Ingredients:
- Soy Sauce: Provides a salty and umami base.
- Oyster Sauce: Enhances the dish with a rich, slightly sweet seafood taste.
- Sesame Oil: Adds a nutty aroma and depth.
- Rice Vinegar: Balances flavors with a mild tanginess.
- Fish Sauce (Optional): Boosts the umami profile.
Seasonings & Extras:
- White Pepper or Black Pepper: Adds subtle heat.
- Chili Flakes or Fresh Chili: Optional, for those who enjoy spice.
- Cornstarch Slurry (1 tsp cornstarch + 2 tbsp water): Helps thicken the sauce slightly.
Final Ingredient List (For 2-3 Servings):
Seafood & Protein:
- 6-8 medium-sized scallops
- 4-5 fishcakes (sliced into thin pieces)
Vegetables & Aromatics:
- ½ cup bell peppers (sliced)
- ½ cup snow peas or sugar snap peas
- ½ cup baby corn (sliced)
- ½ small carrot (julienned)
- 3 cloves garlic (minced)
- 1-inch ginger (grated or julienned)
- 2 spring onions (chopped)
Sauce & Seasonings:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ¼ tsp white pepper
- ½ tsp chili flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Step-by-Step Cooking Instructions
Now that we have all the ingredients ready, let’s go step by step to prepare this delicious stir-fry.
Prepping the Ingredients
- Prepare the seafood:
- Pat the scallops dry using a paper towel. Moisture prevents proper searing, so this step is crucial.
- Slice the fishcakes into thin pieces. If they are frozen, ensure they are fully thawed first.
- Chop the vegetables:
- Slice bell peppers, carrots, and baby corn into thin strips.
- Trim the snow peas and cut them in half if they are large.
- Mince the garlic, grate the ginger, and chop the spring onions.
- Prepare the sauce:
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes (if using).
- Stir the cornstarch slurry separately and keep it aside.
Cooking the Scallops and Fishcakes
- Sear the scallops:
- Heat 1 tbsp of oil in a pan over medium-high heat.
- Place the scallops in the pan without crowding them. Cook for 1.5 to 2 minutes per side until golden brown.
- Remove the scallops from the pan and set them aside.
- Cook the fishcakes:
- In the same pan, add a bit more oil if needed.
- Stir-fry the fishcakes for about 2 minutes until lightly golden and slightly crispy. Remove and set aside.
Stir-Frying the Vegetables
- Heat 1 tbsp oil in the pan over medium heat.
- Add garlic, ginger, and onions. Stir-fry for 30 seconds until fragrant.
- Toss in the bell peppers, carrots, baby corn, and snow peas. Stir-fry for 2-3 minutes, keeping them slightly crunchy.
Combining Everything Together
- Return the scallops and fishcakes to the pan.
- Pour in the prepared sauce and mix well.
- Stir in the cornstarch slurry and cook for 1 more minute until the sauce thickens slightly.
- Garnish with chopped spring onions and a drizzle of sesame oil.
Tips for the Best Fishcakes and Scallops Stir Fry Recipe
Perfecting a Fishcakes and Scallops Stir Fry Recipe is all about technique. Below are expert tips to help you achieve the best texture, flavor, and presentation.
How to Prevent Overcooking Scallops
Scallops are delicate and can easily become rubbery if overcooked. Here’s how to keep them tender and juicy:
- Pat them dry: Moisture prevents proper searing, so always dry the scallops with a paper towel before cooking.
- Use high heat: Cook scallops on medium-high to high heat to get a golden sear without overcooking the inside.
- Cook for the right time: Sear each side for 1.5 to 2 minutes until golden brown. They should be opaque in the center but still tender.
- Don’t overcrowd the pan: Cooking too many at once lowers the temperature and leads to steaming instead of searing.
Achieving a Balanced Stir-Fry Flavor
A good stir-fry should have a harmony of sweet, salty, savory, and umami flavors. Here’s how to achieve it:
- Sweetness: Comes naturally from carrots, baby corn, and onions. If needed, a pinch of sugar can enhance the balance.
- Saltiness: Soy sauce and fish sauce provide depth, but don’t overdo it. Taste before adding extra salt.
- Umami: Oyster sauce, mushrooms, and scallops add a rich umami depth to the dish.
- Acidity: A splash of rice vinegar or lime juice brightens up the flavors.
Adjusting Spice Levels to Taste
Some people love spice, while others prefer a milder dish. Here’s how to adjust:
- Mild: Omit chili flakes and avoid fresh chili.
- Medium: Add ½ tsp of chili flakes or sliced red chilies.
- Spicy: Use 1 full tsp of chili flakes or stir-fry with chopped bird’s eye chili for extra heat.
Variations and Substitutions
Want to customize the dish? Here are different ways to modify the recipe to suit your preferences.
Vegetarian and Vegan Alternatives
If you prefer a plant-based stir-fry, try these substitutes:
- Replace scallops with mushrooms: Large shiitake or king oyster mushrooms have a meaty texture similar to scallops.
- Swap fishcakes for tofu: Use firm tofu, cut into cubes, and pan-fry until golden before adding to the stir-fry.
- Use vegan oyster sauce: Regular oyster sauce is made from shellfish, but mushroom-based oyster sauce is a great alternative.
Adding Noodles or Rice for a Complete Meal
Want a heartier dish? Add carbs:
- With rice: Serve over steamed jasmine rice or brown rice for a classic pairing.
- With noodles: Stir-fry with rice noodles, egg noodles, or udon for a one-pan meal.
- Low-carb option: Try serving it over cauliflower rice or zucchini noodles.
Using Different Seafood Options
Not a fan of scallops or fishcakes? Swap them for:
- Shrimp: Cooks quickly and pairs well with the stir-fry flavors.
- Squid or calamari: Adds a nice chewiness and absorbs the sauce well.
- White fish fillets: Cut into chunks and pan-fry before adding.
Serving Suggestions
A beautifully plated dish enhances the dining experience. Here’s how to serve your stir-fry like a pro!
Best Side Dishes for Fishcakes and Scallops Stir Fry Recipe
Pair your dish with these sides for a balanced meal:
- Steamed Jasmine Rice: Classic pairing for stir-fries.
- Garlic Fried Rice: Adds extra flavor with a hint of crispiness.
- Miso Soup or Clear Broth: A light soup helps cleanse the palate.
Garnishing for Extra Flavor and Presentation
Garnishes enhance both flavor and visual appeal. Try:
- Chopped spring onions or cilantro for freshness.
- Sesame seeds or crushed peanuts for crunch.
- A drizzle of sesame oil for a nutty aroma.
- Lime wedges for a bright, citrusy touch.
Frequently Asked Questions (FAQs)
1. Why do you soak scallops in milk?
Soaking scallops in milk for about 20 minutes helps to:
- Remove fishy odors and any lingering briny taste.
- Tenderize the scallops, making them softer and more delicate.
- Improve their texture by drawing out excess moisture.
After soaking, rinse them with cold water and pat them dry before cooking to ensure a perfect sear.
2. How do you keep fish cakes from falling apart?
Fish cakes can break apart if they lack a strong binder or contain too much moisture. To prevent this:
- Use a binding agent like egg or breadcrumbs to hold them together.
- Drain excess moisture from the fish before mixing.
- Chill the fishcake mixture for at least 30 minutes before cooking.
- Cook gently over medium heat to avoid breaking them apart while flipping.
3. Is it better to fry scallops in oil or butter?
The best way to cook scallops is to use both oil and butter:
- Start with oil (high-smoke point oils like avocado or grapeseed oil) to get a perfect golden sear.
- Finish with butter in the last minute for added richness and flavor.
Using only butter can cause it to burn quickly, so a combination gives the best results.
4. What is the binder for fish cakes?
The binder in fish cakes helps them hold their shape. The most common binders include:
- Eggs – Helps bind the ingredients together and provides structure.
- Breadcrumbs or Panko – Absorbs moisture and firms up the texture.
- Mashed Potatoes – A softer binder that adds a creamy texture.
- Cornstarch or Flour – Used in some Asian-style fishcakes to create a firmer consistency.
Conclusion
This Fishcakes and Scallops Stir Fry Recipe is a quick, delicious, and versatile seafood dish that’s perfect for any occasion. With a savory umami-packed sauce, fresh vegetables, and tender seafood, it’s an easy-to-make meal that will impress your family and friends.
You can customize the dish by swapping ingredients, adjusting spice levels, or serving it with rice or noodles. Plus, with our expert tips, you’ll be able to cook scallops perfectly every time.
So why not give this recipe a try? Enjoy your homemade restaurant-quality stir-fry! 🍽️