Simple Yet Spectacular: Fishcakes and Scallops Stir-Fry

Fishcakes and Scallops Stir-Fry Recipe

Servings : 2-3
Prep Time : 15 minutes
Cook Time : 10 minute

Required ingredients :

• Protein & Seafood :
• 200g fishcakes sliced into bite-sized pieces
• 150g scallops fresh or thawed

• Vegetables :
• 1 small red bell pepper sliced
• 1 small yellow bell pepper sliced
• ½ cup snap peas trimmed
• 1 small carrot julienned
• 3 cloves garlic minced
• 1-inch ginger grated
• 2 green onions sliced

• Sauce :
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce optional
• 1 tsp sesame oil
• ½ tsp white pepper
• 1 tsp cornstarch mixed with 2 tbsp water slurry

• Other :
• 2 tbsp vegetable oil
• ½ tsp chili flakes optional, for heat

Instructions :

1. Prepare Ingredients :

• Slice fishcakes into thin pieces.
• Pat dry scallops with a paper towel.
• Mix all sauce ingredients in a small bowl and set aside.

2. Sear the Scallops :

• Heat 1 tbsp oil in a pan over medium-high heat.
• Sear scallops for 1 to 2 minutes per side until golden. Remove and set aside.

3. Stir-Fry Vegetables & Fishcakes :

• Add remaining 1 tbsp oil to the pan.
• Sauté garlic, ginger, and white parts of green onions for 30 seconds.
• Add fishcakes and cook for 1 to 2 minutes until lightly browned.
• Toss in carrots, bell peppers, and snap peas. Stir-fry for 2 minutes.

4. Combine & Sauce :

• Return scallops to the pan.
• Pour in the sauce and mix well.
• Stir in the cornstarch slurry to thicken the sauce. Cook for 1 minute until glossy.

5. Garnish & Serve :

• Sprinkle with green onions and optional chili flakes.
• Serve hot with steamed rice or noodles.

Tips :

• For crispy fishcakes : Pan-fry them first before adding to the stir-fry.
• Scallop substitute : Shrimp or squid work well if you don’t have scallops.
• Vegetable swap : Try bok choy, mushrooms, or baby corn.

Enjoy 😊🐟🥢