Description
A quick and delicious fishcakes and scallops stir fry that you can whip up in just 10 minutes! This dish combines crispy fishcakes, tender scallops, and fresh vegetables, all tossed in a savory sauce that’s perfect for any weeknight meal.
Ingredients
SCALE
- 2 fishcakes (store-bought or homemade)
- 8–10 scallops, patted dry
- 1 cup bell peppers, sliced
- 1 cup snap peas, trimmed
- 1/2 cup carrots, julienned
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil (or peanut oil)
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon sesame seeds (optional for garnish)
- 1 tablespoon green onions, sliced (optional for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the ingredients: Slice the vegetables and pat the scallops dry. If using frozen fishcakes, defrost and slice them into bite-sized pieces.
- Cook the fishcakes: Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the fishcakes and cook for 3-4 minutes on each side until crispy. Remove and set aside.
- Sear the scallops: In the same pan, add another tablespoon of oil and heat over high heat. Add the scallops and sear for 1-2 minutes per side until golden brown. Remove and set aside with the fishcakes.
- Stir-fry the vegetables: Add the sliced bell peppers, snap peas, and carrots to the wok. Stir-fry for 3-4 minutes until they’re tender but still crisp.
- Make the sauce: Add the garlic and ginger to the pan, cooking for 30 seconds until fragrant. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.
- Combine: Return the cooked fishcakes and scallops to the pan. Toss everything together to coat in the sauce. Let it cook for another 2 minutes, allowing the flavors to meld.
- Serve: Plate the stir fry, garnishing with sesame seeds and green onions. Serve with lime wedges on the side.
Notes
- If you prefer a spicier stir fry, add red pepper flakes or chili oil to the sauce.
- For a gluten-free version, swap the soy sauce for tamari and check the ingredients in your fishcakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
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