This Fishcakes and Scallops Stir Fry Recipe is simple, fast, and full of flavor.
It’s a quick way to enjoy seafood with bold Asian flavors — right from your own kitchen.
If you’re craving something light but satisfying, this recipe is for you.
It blends the soft, juicy texture of scallops with the crispy edges of golden fishcakes.
It’s inspired by bold Asian flavors.
Yet, this fishcakes and scallops stir fry recipe is made for everyday cooking.
Whether you’re a seafood lover or trying it for the first time,
this stir fry is a must-try.
This fishcakes and scallops stir fry recipe is quick to prepare and perfect for busy weeknights.
This fishcakes and scallops stir fry recipe is fun to make and even more fun to eat.
And yes — even better to eat.
In this recipe, I’ll show you how to make the perfect stir fry:
crispy fishcakes, tender scallops, and bright stir-fried veggies — all tossed in a flavorful sauce.
So, roll up your sleeves.
This fishcakes and scallops stir fry recipe is ready in 30 minutes — simple, bold, and satisfying.
If you’re ready to dive into flavor, this fishcakes and scallops stir fry recipe will become your new go-to meal.
Why You’ll Love This Recipe
A Perfect Harmony of Flavor and Texture
Fishcakes are crispy on the outside.
Fishcakes in this fishcakes and scallops stir fry recipe are soft and flaky inside.
Scallops?
Tender, juicy, and rich with flavor.
When cooked right, the fishcakes and scallops in this stir fry recipe come together beautifully in every bite.
Quick, Healthy, and Customizable
This fishcakes and scallops stir fry recipe is ready in under 30 minutes, from prep to plate.
You can swap veggies or sauces.
Low in calories.
This fishcakes and scallops stir fry recipe is high in protein and packed with essential nutrients.
This fishcakes and scallops stir fry recipe needs no deep-frying or complicated steps — just real flavor.
Perfect for weeknight dinners or last-minute meals.
A Restaurant-Quality Dish at Home
The taste of this fishcakes and scallops stir fry recipe feels fancy, but it’s super beginner-friendly.
But the steps are super simple.
Even if you’re a beginner, you can pull this off like a pro.
This fishcakes and scallops stir fry recipe is the kind of meal that impresses guests — without the stress.
Essential Ingredients Overview
This recipe keeps things simple.
But the flavors?
The flavor in this fishcakes and scallops stir fry recipe is deep and rich, thanks to the combination of sauces and seafood.
Here’s what you’ll need to make the perfect fishcakes and scallops stir fry.
Key Seafood Components
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Fishcakes: You can use homemade or store-bought.
Choose ones with real fish and simple spices.
They should be firm and not too soft. -
Scallops: Fresh or frozen — both work.
Sea scallops are larger and meatier.
Bay scallops are smaller and sweeter.
Just make sure they’re dry before cooking.
Vegetables & Aromatics
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Bell peppers (red, yellow, green) – colorful and sweet
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Onion – for mild sharpness
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Garlic – crushed or minced
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Ginger – fresh is best
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Green onions – for garnish and crunch
These add flavor, crunch, and balance to your stir fry.
Sauces and Seasoning Options
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Soy sauce – for a salty, umami base
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Oyster sauce – optional but adds depth
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Chili flakes or sauce – for heat (if you like it spicy)
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Sesame oil – for aroma
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Salt & black pepper – adjust to taste
You can tweak the sauce to match your taste.
Go bold, or keep it light — your call.
Choosing and Preparing Fishcakes
Fishcakes are the base of this dish.
Getting them right makes all the difference.
Let’s explore your options and how to prep them for the best stir fry results.
Homemade vs Store-Bought – Which One’s Better?
Homemade fishcakes give you full control.
You choose the fish, seasonings, and texture.
But if you’re short on time, store-bought works too.
Just pick ones with real fish listed in the ingredients.
Avoid those with too much filler or breadcrumb.
How to Keep Fishcakes from Falling Apart
Fishcakes can crumble if the mix is too wet.
Here’s how to avoid that:
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Add a binder (like egg or mashed potato)
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Let them chill before cooking
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Don’t flip too early — let them brown and hold
With the right prep, they stay firm and flavorful.
Regional Variations Worth Trying
Want to experiment?
Try different styles of fishcakes:
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Thai fishcakes with red curry and herbs
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Japanese kamaboko (fish paste cakes)
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Korean odeng (fishcake strips) for a chewy bite
These variations can add global flair to your stir fry.
Scallops: Buying, Prepping, and Searing
Scallops are the star of this stir fry.
Sweet, tender, and buttery — if cooked right.
Let’s make sure yours come out perfect.
Sea vs Bay Scallops – What Works Best
There are two main types:
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Sea scallops: Larger, meatier, and ideal for searing
-
Bay scallops: Smaller, sweeter, and cook faster
For stir fry, sea scallops are the better pick.
They hold their shape and add great texture.
Soaking & Seasoning Techniques
Before cooking, pat scallops dry with a paper towel.
This helps them brown nicely.
Avoid soaking in water — they absorb too much and turn rubbery.
Sprinkle with a pinch of salt and pepper.
You can also rub in a little garlic or ginger for flavor.
Searing Without Overcooking
Heat your pan or wok until hot.
Add a touch of oil — don’t overcrowd.
Place scallops in and let them sear for about 1–2 minutes per side.
Don’t move them around. Let the golden crust form.
Remove immediately once both sides are browned.
They should be soft and springy — not chewy.
Mastering the Stir-Fry Technique
Stir frying is fast, fun, and full of flavor —
but only if you follow the basics right.
This section shows you how to stir fry like a pro.
Equipment You’ll Need (Wok or Pan?)
A wok is best for even heat and quick tossing.
But a wide, heavy non-stick skillet works too.
Avoid deep pots — they trap steam and make food soggy.
Stick with something wide and shallow.
Stir Frying Rules: Heat, Timing, Movement
Rule #1: High heat only
Stir fry is all about speed and sizzle.
Don’t turn the heat low — it ruins the texture.
Rule #2: Prep everything first
Once you start cooking, there’s no time to chop.
Have all veggies, proteins, and sauces ready to go.
Rule #3: Keep things moving
Use a wooden spoon or spatula.
Toss ingredients quickly to cook evenly and avoid burning.
Best Order of Ingredients for Perfect Frying
Here’s how to layer for the best result:
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Aromatics first (garlic, ginger, onions)
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Protein next (fishcakes, scallops)
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Vegetables after (they cook fast)
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Sauce last — to coat and glaze everything
This order keeps flavors bold and textures just right.
How to Cook Fishcakes and Scallops Stir Fry Recipe Step-by-Step
Now that everything is prepped,
let’s bring it all together — one simple step at a time.
Prep Everything Ahead of Time
Cut your veggies.
Measure your sauces.
Pat your scallops dry.
Have fishcakes ready to go.
Keep everything within arm’s reach.
Stir frying moves fast — no time to pause.
Cook the Fishcakes to Golden Perfection
Heat a tablespoon of oil in your wok or skillet.
Place fishcakes flat in the pan.
Cook each side for 2–3 minutes until crispy and brown.
Remove and set aside.
Sear the Scallops with Care
Add a little more oil.
Place scallops in — don’t overcrowd.
Sear for 1–2 minutes per side on high heat.
Let a golden crust form.
Take them out once they’re just cooked through.
Add Vegetables and Aromatics
In the same pan, toss in garlic, ginger, and onions.
Cook for 30 seconds — just until fragrant.
Add bell peppers and other veggies.
Stir fry for 2–3 minutes until they’re slightly soft but still vibrant.
Add Sauce, Combine, and Stir Fry Like a Pro
Pour in your sauce mix.
Add back the cooked fishcakes and scallops.
Toss everything together for 1–2 minutes
until well-coated and heated through.
Turn off the heat.
Garnish with green onions — and you’re done!
Nutrition and Health Benefits
This seafood stir fry doesn’t just taste good —
it’s good for you too.
High Protein, Omega-3s, and Low Calorie
Scallops and fishcakes provide lean protein.
You stay full, energized — without too many calories.
Plus, both are naturally rich in omega-3 fatty acids,
which support heart health and brain function.
Vitamins from Fresh Veggies
Bell peppers, onions, and green veggies add more than flavor.
They bring fiber, vitamin C, A, and antioxidants to the dish.
It’s a full-body benefit in every bite.
Perfect for Clean-Eating Meal Plans
No heavy sauces.
No deep frying.
No junk ingredients.
This stir fry fits into low-calorie, high-nutrition, and balanced diet goals easily.
Pro Tips for Success
Even simple recipes need smart tricks.
These expert tips will help you avoid mistakes and bring restaurant-style results to your kitchen.
Avoid Common Stir Fry Mistakes
Don’t cook on low heat — it ruins texture.
Always preheat your pan or wok until it’s hot.
Crowding the pan is another big mistake.
Too many items lower the heat and cause steaming.
Cook in small batches if needed.
And lastly — don’t skip the prep.
Chop everything and have sauces ready before starting.
Use Frozen Seafood the Right Way
Frozen scallops and fishcakes are great,
but only if handled right.
Thaw them slowly in the fridge overnight.
Then pat them dry with paper towels.
Excess water ruins the sear and makes them soggy.
Easy Flavor Twists You Can Try
Want extra depth? Add a splash of fish sauce.
For a sweet touch, mix in a bit of honey or pineapple juice.
Love spicy?
Try chili oil, sriracha, or a pinch of crushed red pepper.
Fresh herbs like basil or cilantro also take it up a notch.
Serving Suggestions
This dish is light, flavorful, and quick —
but the right pairing and presentation can make it feel like a 5-star meal.
What Pairs Well with This Dish
Here are some easy and tasty sides that match perfectly:
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Steamed jasmine rice — classic and fluffy
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Garlic butter noodles — savory and rich
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Cucumber salad — crisp, tangy, and refreshing
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Stir-fried greens — like bok choy or spinach for extra color
Choose one or mix two — whatever pairs best with this fishcakes and scallops stir fry recipe.
Presentation Ideas
Use a wide, flat plate or shallow bowl.
Arrange the fishcakes and scallops on one side, veggies on the other.
Drizzle extra sauce lightly on top.
Garnish with chopped green onions, sesame seeds, or a slice of lime for a fresh touch.
Want to go fancy?
Serve on a banana leaf or inside a lettuce wrap.
Make Ahead & Storage Tips
Busy schedule?
No problem. This dish is make-ahead friendly and stores well when done right.
You can chop all the veggies a day early and store them in airtight containers.
Sauces can also be mixed ahead of time and kept in the fridge.
Fishcakes — if homemade — can be formed and chilled a day in advance.
Once cooked, the dish stays fresh in the refrigerator for up to 3 days.
Make sure it’s stored in a sealed container and cooled before refrigerating.
To reheat, use a skillet on medium heat with a splash of water or sauce to revive the flavors.
Microwave works too — but heat in short bursts to avoid drying out the scallops.
For best taste, reheat only once.
Seafood can lose its tenderness if reheated too many times.
This fishcakes and scallops stir fry recipe stores well and reheats perfectly — even the next day.
For more variations, you can visit this external recipe guide for seafood stir fry.
FAQs: Fishcakes and Scallops Stir Fry
Have questions?
Here are some answers to help you cook this dish with full confidence.
Q: What’s the best type of fish for fishcakes?
For this fishcakes and scallops stir fry recipe, white fish like cod, haddock, or pollock work best. They’re flaky, mild in flavor, and hold together well.
Avoid oily fish like salmon unless you balance it with a binder.
Q: Can I use frozen scallops?
Yes, frozen scallops are totally fine.
Just make sure to thaw them slowly in the fridge
and pat them dry before cooking.
Wet scallops don’t sear well.
Q: How do I stop fishcakes from crumbling?
Add a binder like mashed potatoes or an egg.
Also, chill the fishcakes before cooking — this helps them firm up.
Avoid flipping too soon — let them form a crust first.
Q; What’s the secret to a good stir fry sauce?
Balance is key. Use a mix of soy sauce, something sweet (like honey), and a hint of acid (like vinegar or lime).
Add ginger or garlic for depth.
Keep it simple but bold.
Q: Can I make this dish ahead of time?
Yes — you can prep the ingredients,
and even cook the full dish a day early.
Store in an airtight container and reheat gently in a skillet.
Q: How spicy can I make it?
As spicy as you want!
Add chili oil, crushed red pepper, sriracha, or chopped green chilies.
Or skip the heat entirely for a mild version.
Q: What vegetables go well in this stir fry?
Great options include bell peppers, snap peas, baby corn, carrots, and onions.
You can also try mushrooms, bok choy, or broccoli florets for added texture.
Why This Fishcakes and Scallops Stir Fry Recipe Is Worth Trying
Fishcakes and Scallops Stir Fry is more than just a quick meal —
it’s a blend of rich flavors, healthy ingredients, and satisfying textures.
You get the crispiness of golden fishcakes,
the tenderness of seared scallops,
and the freshness of bright, colorful vegetables —
all tied together with a bold, savory sauce.
It’s easy, flexible, and ready in under 30 minutes.
Don’t be afraid to experiment.
Switch up the veggies.
Add your favorite sauce twist.
Spice it up or keep it mild — it’s your kitchen, your rules.
Tried this recipe?
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Leave a comment, share your version, or tag us in your food photos.
Your feedback inspires us — and your creativity keeps the recipe evolving!