If you’re looking for a seafood meal that’s quick to prepare, packed with protein, and rich in flavor, this fishcakes and scallops stir fry recipe is exactly what you need. The combination of tender, golden-seared scallops and savory, slightly crispy fishcakes creates a dish that’s both hearty and elegant.
This stir-fry brings together vibrant vegetables, a savory umami-packed sauce, and the contrasting textures of seafood to create a dish that’s not only nutritious but incredibly satisfying. Whether you’re making dinner for the family or hosting guests, it’s a recipe that looks and tastes impressive—yet comes together in less than 30 minutes.
Why You’ll Love This Fishcakes and Scallops Stir-Fry
This recipe excels because of its simplicity and flexibility. Stir-frying is one of the fastest cooking methods, and when done right, it locks in flavor while preserving the color and texture of each ingredient. In this dish, scallops sear beautifully for a tender bite, while fishcakes add a hearty, savory element. Paired with crisp vegetables and a bold, slightly sweet sauce, this recipe is balanced and deeply flavorful.
Ingredients You’ll Need
Seafood and Protein
- 6–8 medium sea scallops
- 4–5 fishcakes, sliced thinly
Vegetables and Aromatics
- ½ cup of sliced bell peppers—choose red, yellow, green, or mix them for extra color and flavor.
- ½ cup snow peas or sugar snap peas
- ½ cup baby corn, sliced
- ½ small carrot, julienned
- 3 cloves garlic, minced
- 1-inch fresh ginger, grated or julienned
- 2 spring onions, chopped
Sauce and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ¼ teaspoon white pepper
- ½ teaspoon chili flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Choosing Quality Fishcakes and Scallops
Fishcakes
There are many types of fishcakes available—Thai-style, Korean odeng, or Japanese kamaboko. Each brings a unique flavor. For this recipe, choose firm-textured fishcakes that hold up well to stir-frying. Frozen fishcakes should be completely thawed and sliced into bite-sized pieces.
Scallops
Opt for dry-packed sea scallops over wet-packed ones. Dry scallops sear beautifully because they aren’t treated with preservatives or extra water—just pure, fresh flavor. Look for medium to large scallops for tenderness and even cooking.
Prepping the Ingredients
Start by prepping all your components:
- Pat the scallops dry with a paper towel.
- Slice the fishcakes thinly.
- Chop the bell peppers, carrot, and baby corn into thin strips.
- Trim and halve the snow peas if needed.
- Finely mince the garlic, grate the ginger, and slice the spring onions for a burst of fresh flavor.
In a small bowl, mix soy sauce, oyster sauce, sesame oil, rice vinegar, white pepper, and chili flakes. Hold off on mixing in the cornstarch slurry until you’re ready to use it—it thickens quickly once added.
Cooking Instructions
Searing the Scallops
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until hot and shimmering.
- Add the scallops without overcrowding the pan.
- Cook for 1.5 to 2 minutes per side until golden brown. Remove and set aside.
Stir-Frying the Fishcakes
- Add a touch more oil to the same pan if needed.
- Stir-fry the fishcakes for around 2 minutes, just until they’re golden and slightly crispy on the edges.
- Remove and set aside.
Cooking the Vegetables
- Heat 1 tablespoon oil in the same pan.
- Add garlic, ginger, and shallots or onion, and stir-fry for 30 seconds.
- Add the bell peppers, baby corn, carrots, and snow peas, and give everything a good toss to combine.
- Stir-fry for 2 to 3 minutes, just until the veggies are tender-crisp but still have a nice bite.
Bringing It All Together
- Return the scallops and fishcakes to the pan.
- Pour in the sauce mixture and toss to coat all ingredients evenly.
- Add the cornstarch slurry and cook for 1 minute until the sauce thickens slightly.
- Finish with chopped spring onions and a drizzle of sesame oil.
Expert Tips
Perfect Scallops Every Time
- Dry thoroughly before cooking to get a proper sear.
- High heat is key—don’t cook them too long or they’ll turn rubbery.
- Don’t overcrowd the pan—too many ingredients at once can cause steaming instead of that nice sear.
Balancing the Sauce
- Taste before adding extra salt or soy sauce.
- Add a small pinch of sugar if the dish lacks sweetness.
- Use fish sauce sparingly to deepen the umami profile without overpowering.
Variations and Substitutions
Vegetarian or Vegan Version
- Substitute scallops with mushrooms such as shiitake or king oyster.
- Replace fishcakes with firm tofu, pan-fried until golden.
- Use a mushroom-based vegan oyster sauce for the same umami depth.
Carb Additions
- Serve over jasmine rice or brown rice.
- Toss with cooked noodles like udon or egg noodles.
- For a low-carb option, use cauliflower rice or spiralized zucchini.
Different Seafood Options
- Try shrimp for a quick-cooking alternative.
- Squid or calamari adds a chewy contrast that works well.
- White fish fillets can be used if cut into cubes and pan-seared first.
Serving Suggestions
Ideal Pairings
- Steamed jasmine rice or garlic fried rice
- Miso soup or a light broth-based starter
Garnishing Ideas
- Fresh cilantro or chopped scallions
- Toasted sesame seeds
- Crushed peanuts
- Lime wedges for brightness
Frequently Asked Questions
Why soak scallops in milk before cooking?
It helps remove any briny or fishy flavor and tenderizes the scallops. Soak for 20 minutes, rinse, and pat dry.
What keeps fishcakes from falling apart?
Use binding agents like eggs or breadcrumbs and avoid excess moisture in the mixture. Chill before cooking for best results.
Should you fry scallops in oil or butter?
Use oil to sear and butter for flavor. Begin with oil to keep things from burning, then stir in the butter during the last minute for extra flavor.
What’s a good binder for homemade fishcakes?
Eggs, breadcrumbs, mashed potatoes, or cornstarch all work well depending on the texture and flavor you want.
Final Thoughts
This fishcakes and scallops stir fry recipe is a true kitchen gem. It’s fast, flavorful, and adaptable, bringing together the best elements of a satisfying seafood meal with minimal effort. The contrast of textures from the seared scallops and the chewy fishcakes, the crunch of the vegetables, and the bold, savory sauce make every bite an experience.
Whether you’re new to cooking seafood or a seasoned home cook, this recipe is sure to impress. Enjoy it on a quiet weeknight or showcase it for a special gathering—it’s sure to become a favorite.