Description
Savor golden fishcakes and tender scallops in a rich, savory stir-fry — bold seafood flavors in under 30 minutes!
Ingredients
Seafood & Vegetables
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8 fishcakes (homemade or store-bought)
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12 large scallops (fresh or thawed)
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1 cup sugar snap peas, trimmed
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1 red bell pepper, thinly sliced
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1 carrot, julienned
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3 green onions, sliced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
Stir-Fry Sauce
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3 tbsp soy sauce
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2 tbsp oyster sauce
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1 tbsp sesame oil
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1 tsp cornstarch (optional)
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1 tbsp water
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½ tsp chili paste (optional)
Optional Garnishes
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Fresh cilantro
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Lime wedges
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Toasted sesame seeds
Instructions
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Prep Ingredients: Thaw and pat dry seafood. Slice veggies. Whisk sauce ingredients.
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Sear Fishcakes: Cook in hot oiled wok/skillet for 3–4 mins per side until crisp. Set aside.
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Sear Scallops: In same pan, sear scallops 1.5–2 mins per side. Set aside.
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Cook Veggies: Sauté garlic, ginger, green onions for 30 secs. Add snap peas, bell pepper, and carrot. Stir-fry 2–3 mins.
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Combine: Return seafood to wok, pour sauce, and toss to coat. Cook 1–2 mins more.
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Serve: Garnish with cilantro, lime, sesame seeds. Enjoy hot over rice or noodles.
Notes
- For a gluten-free version, use tamari and GF oyster sauce.
- Customize heat with chili paste or fresh chilies.
- Best eaten fresh; store leftovers in airtight container up to 2–3 days.
- Reheat gently to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 3g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 55 mg