Fishcakes and Scallops Stir Fry Recipe | Quick & Easy

There’s a special kind of magic that happens when the sizzling of scallops meets the golden crisp of fishcakes in a hot, fragrant wok. Our fishcakes and scallops stir fry recipe is the ultimate seafood experience — fast, flavorful, and impossibly satisfying. Whether you’re craving something cozy for a quiet night or want to impress guests with minimal effort, this dish brings restaurant-quality magic right to your kitchen.

Overview of Recipe

Picture this: lightly seared fishcakes, their edges beautifully crisp, tossed with tender, sweet scallops, all enveloped in a glossy, savory stir-fry sauce. Bright snap peas, colorful bell peppers, and aromatic ginger and garlic dance around the seafood, creating layers of texture and a burst of freshness in every bite.

This fishcakes and scallops stir fry recipe comes together in just about 30 minutes, making it perfect for busy weeknights or spontaneous dinner parties. It’s a marriage of oceanic richness and vibrant vegetable crunch, balanced with the umami notes of soy, oyster sauce, and a touch of toasted sesame oil.

You’ll love how the fishcakes provide a chewy, flavorful base while the scallops lend a buttery, melt-in-your-mouth tenderness. Together, they create a symphony of tastes and textures that feel both comforting and exciting. Plus, with easy ingredient swaps and customizable spice levels, this dish is wonderfully flexible.

Whether you’re new to seafood or a seasoned home chef, mastering this fishcakes and scallops stir fry recipe will instantly elevate your stir-fry game — and turn your kitchen into your favorite seafood spot.

Ingredients List

For the seafood and stir fry:

• 8 fishcakes (homemade or quality store-bought)
• 12 large scallops (fresh preferred; thawed if frozen)
• 1 cup sugar snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

For the stir-fry sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• 1 tablespoon water
• ½ teaspoon chili paste (optional, for heat)

Optional Garnishes:

• Fresh cilantro
• Lime wedges
• Toasted sesame seeds

Necessary Tools for Preparation

Creating the perfect fishcakes and scallops stir fry recipe requires just a few kitchen basics, most of which you probably already have:

• Wok or heavy-bottomed skillet: A wok distributes heat perfectly for stir-frying.
• Sharp chef’s knife: For precise vegetable slicing and prep.
• Cutting board: Preferably non-slip for safety.
• Mixing bowls: To keep your sauce and vegetables organized.
• Tongs or a large spatula: Essential for quickly moving ingredients around in a hot pan.
• Measuring spoons and cups: Accuracy matters for balancing bold stir-fry flavors.

If you have a high-heat wok burner, that’s a bonus, but a regular stove will absolutely do the trick.

Mastering this part of the process sets the tone for a fast, flavorful, and visually stunning meal. Stir-frying demands a little prep work upfront, but once you start cooking, the magic happens in mere minutes.

Ingredient Additions & Substitutions

One of the best parts of this fishcakes and scallops stir fry recipe is how easily you can adapt it to your tastes, dietary needs, or whatever you have in the fridge. Here are some smart swaps and fun variations:

Seafood Alternatives

• Shrimp: If you can’t find fresh scallops, large shrimp make an excellent substitute. Cook them until pink and slightly curled.
• Cod or Salmon Fishcakes: If you prefer a different flavor, swap the fishcakes for ones made with cod, salmon, or even shrimp blends.
• Vegan Option: Use plant-based fishcakes and seared tofu in place of scallops.

Vegetables

• Swap Snap Peas: Use bok choy, green beans, asparagus tips, or broccoli florets for a different green bite.
• Bell Pepper Variety: Mix red, yellow, and orange peppers for an extra colorful dish.
• Spicy Kick: Add thinly sliced fresh chilies or a spoonful of sambal oelek if you want heat.

Sauces & Aromatics

• Gluten-Free: Use tamari instead of soy sauce and make sure your oyster sauce is gluten-free.
• Low-Sodium: Opt for low-sodium soy sauce and use fresh lime to boost brightness without extra salt.
• Sweet Touch: Add a teaspoon of honey or brown sugar to the sauce if you prefer a slightly sweet stir fry.

Making substitutions doesn’t just save the day — it can often elevate your version of this fishcakes and scallops stir fry recipe into something completely personal and unforgettable!

Step-by-Step Instructions

Now, let’s bring this seafood masterpiece to life. Here’s how to make the ultimate fishcakes and scallops stir fry recipe, step by flavorful step:

❶ Prepare the Ingredients

• Fishcakes: If frozen, thaw them fully. Pat dry to remove any excess moisture.
• Scallops: Remove the side muscle, pat dry thoroughly (key for a great sear).
• Vegetables: Slice bell peppers thinly, julienne the carrots, trim the snap peas, mince the garlic, and grate the ginger.
• Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, water, and chili paste (if using).

❷ Sear the Fishcakes

• Heat your wok or skillet over medium-high heat.
• Add a drizzle of neutral oil (like canola or peanut oil).
• Sear the fishcakes for about 3–4 minutes per side, until golden brown and crispy.
• Remove them from the wok and set aside on a plate.

❸ Sear the Scallops

• In the same pan, add a touch more oil if needed.
• Place scallops in the pan, spacing them out to avoid crowding.
• Sear without moving for about 1.5–2 minutes per side, until a golden crust forms and the centers are just opaque.
• Remove and set aside with the fishcakes.

❹ Stir-Fry the Vegetables

• Quickly add a little more oil if the pan is dry.
• Toss in garlic, ginger, and green onions. Stir-fry until fragrant, about 30 seconds.
• Add snap peas, bell peppers, and carrots. Stir-fry for 2–3 minutes until brightly colored but still crisp.

❺ Combine Everything

• Return the fishcakes and scallops to the wok.
• Pour the sauce over the top.
• Toss gently but thoroughly to coat everything evenly in the sauce.
• Cook together for another 1–2 minutes to meld the flavors without overcooking the seafood.

❻ Finish and Serve

• Remove from heat.
• Sprinkle with optional garnishes like cilantro, lime wedges, or toasted sesame seeds.
• Serve immediately over rice or noodles and enjoy every delicious bite of your fishcakes and scallops stir fry recipe!

Serving Suggestions

The beauty of this fishcakes and scallops stir fry recipe lies not just in its bold flavors but in its versatility at the table. Here are some inspired ways to serve it:

Classic Pairings

• Steamed Jasmine Rice: Light, fluffy, and aromatic, jasmine rice soaks up the savory stir-fry sauce beautifully.
• Garlic Noodles: A simple bed of buttery, garlicky noodles can transform the dish into a restaurant-style meal.
• Quinoa or Brown Rice: For a healthier twist, serve your seafood stir-fry over nutty quinoa or hearty brown rice.

Lighter Options

• Lettuce Cups: Spoon the stir fry into crisp butter lettuce leaves for a fun, low-carb twist.
• Asian Slaw: Pair with a bright cabbage slaw tossed in rice vinegar and sesame seeds for crunch and acidity.
• Zoodles: If you’re craving something light and fresh, serve the stir fry over spiralized zucchini noodles.

Garnish Ideas

• Cilantro and Mint: Fresh herbs brighten each bite.
• Toasted Sesame Seeds: Add a warm, nutty finish.
• Lime Wedges: A squeeze of lime at the table wakes up the flavors instantly.

A beautiful serving plate, a scatter of vibrant garnishes, and your fishcakes and scallops stir fry recipe will look as good as it tastes — ready to impress anyone lucky enough to sit at your table!

Tips for Best Results

Making a stir fry seems simple, but a few small techniques can elevate your fishcakes and scallops stir fry recipe from good to extraordinary. Here’s how:

1. Pat Everything Dry

Moisture is the enemy of searing. Pat your fishcakes and scallops dry with paper towels before cooking. This ensures that gorgeous, golden-brown crust that gives texture and flavor.

2. Preheat Your Pan

Get your wok or skillet screaming hot before you add anything. This high heat is essential for quick, even cooking and for locking in the natural juices of seafood.

3. Avoid Overcrowding

Give each scallop its space. Overcrowding the pan drops the temperature and causes steaming instead of searing. Cook in batches if necessary.

4. Stir Fry in Layers

First the aromatics, then the veggies, and finally the seafood. This layering builds deep flavor and keeps delicate ingredients from overcooking.

5. Balance the Sauce

Taste your sauce before adding it to the stir fry. If it feels too salty, add a splash of water or a drizzle of honey. If it’s too sweet, a touch more soy sauce or lime juice can restore the balance.

6. Serve Immediately

Stir-fries are at their best piping hot, straight from the wok. Have your serving dishes ready before you start cooking so you can move quickly from stovetop to table.

Master these tips, and your fishcakes and scallops stir fry recipe will deliver restaurant-worthy results every single time.

Storage Instructions

Leftovers of this fishcakes and scallops stir fry recipe? Lucky you! Here’s how to keep it fresh:

Refrigerating

• Cool Quickly: Let the stir fry cool to room temperature within an hour of cooking.
• Airtight Storage: Transfer to an airtight container and refrigerate.
• Shelf Life: Best enjoyed within 2–3 days. The seafood is delicate and can toughen if stored too long.

Reheating

• Gentle Heat: Reheat in a nonstick pan over low to medium heat, adding a splash of water or broth to loosen the sauce.
• Avoid Microwave: If possible, avoid microwaving — it tends to overcook scallops and make fishcakes rubbery.

Freezing

• Not Recommended: Because scallops and stir-fried vegetables don’t freeze well, it’s best to enjoy this dish fresh. Freezing can cause the textures to become watery and mushy upon thawing.

If you absolutely must freeze, only freeze the cooked fishcakes separately and stir-fry fresh vegetables and scallops when ready to serve.

Enjoying the fishcakes and scallops stir fry recipe at its peak means savoring the crisp vegetables and tender seafood textures — exactly as they were meant to be!

FAQ

What are the best fishcakes to use for this recipe?

For the most authentic taste, use fishcakes that are firm, well-seasoned, and seafood-forward. Asian-style fishcakes made with white fish, shrimp, or crab are especially great in this fishcakes and scallops stir fry recipe. If you’re shopping, look for minimal fillers and fresh ingredients on the label.

Can I make this dish spicier?

Absolutely! To add heat to your fishcakes and scallops stir fry recipe, stir a spoonful of sambal oelek, sriracha, or diced fresh chilies into the sauce. You can also sprinkle in a pinch of crushed red pepper flakes during the stir fry process.

What’s the best oil for stir-frying seafood?

Use oils with a high smoke point such as canola oil, grapeseed oil, or peanut oil. These oils allow you to get the wok very hot without burning, crucial for getting that characteristic sizzle and quick cook that seafood loves.

How can I tell when scallops are perfectly cooked?

Scallops should be seared golden on the outside and opaque in the center. Overcooked scallops become rubbery, so as soon as the translucent center disappears, they’re done! Timing is everything in this fishcakes and scallops stir fry recipe — trust your eyes and a light touch.

Conclusion

There’s something so satisfying about transforming simple ingredients into something luxurious yet comforting, and this fishcakes and scallops stir fry recipe is proof. In under 30 minutes, you can deliver a dish that’s brimming with crispy, golden fishcakes, sweet tender scallops, and vibrant veggies all coated in a savory, silky sauce.

Whether you’re making it for a quick weeknight dinner, a romantic seafood date night, or even a celebratory family meal, this recipe guarantees a stunning, flavor-packed dish without any of the stress.

Take a bow, chef — your wok skills just leveled up!

If you try this fishcakes and scallops stir fry recipe, I’d love to hear how it turned out for you. Leave a comment below or tag your delicious creations on social media!

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Additional Recommended Recipes

If you loved this fishcakes and scallops stir fry recipe, here are a few more delicious seafood dishes to explore:

• Shrimp St. Charles Recipe – A rich, buttery New Orleans classic with tender shrimp and a decadent cream sauce.
• Louisiana Crab Cake Recipe – Golden, crispy, and full of bold Cajun flavor—perfect as a main or appetizer.
• Cajun Shrimp Fettuccine Recipe – Creamy, spicy, and loaded with juicy shrimp for a comforting Southern-style pasta dish.
• Shrimp and Mirliton Casserole – A classic Louisiana bake with a delicate balance of seafood and seasonal squash.

These dishes bring the same vibrant flair and quick satisfaction as your stir-fry—ideal for weeknight dinners with a touch of coastal charm.