Easy & Flavorful One-Pan Fishcakes And Scallops Stir Fry Recipe

Do you have any experience with crunchy flavour fishcakes and scallops stir fry recipe?  If yes, then  I’d love to know how you make yours! Let’s compare it to the recipe I’m sharing here and see if yours also emphasizes healthfulness while keeping things delicious.

Making fishcakes can be both tasty and healthy, especially when you use lean meat, fresh veggies, and minimal oil.  When you add stir-fried scallops into the mix, you create a meal that’s packed with protein but light on caloriesIt’s the kind of recipe that satisfies your taste buds without the guilt!

As usual, in this blog, I attempted to provide a complete recipe guide on how you can perfectly make a fishcake and scallops stir fry healthy recipe.Trust me, it’s the kind of dish that’s perfect for any weeknight dinner and will definitely make your table shine.

Let’s get ready for your healthy dinner table!

Understand The Origins of Fishcakes and Scallops Stir Fry

The fishcakes and scallops stir fry recipe incorporates two different kinds of seafood—fishcakes and scallops—into a simple twist on the classic stir-fry. 

In many nations, especially those with seaside regions where fresh fish is easily accessible, fishcakes are a common dish. This recipe combines fishcakes with soft, sweet scallops to create a delicious blend of flavours and textures. 

The stir-frying technique, which is frequently used in Asian cuisines, gives the fishcakes a crispy outside while preserving the seafood’s natural juices. This Weeknight dinner recipe is ideal for people who want seafood with a little blaze of delicate flavour, with the ease of stir-frying. It’s a simple yet Easy seafood stir fry that’s quick to make and ideal for any busy night.

The Ultimate Fishcakes and Scallops Stir Fry Recipe!

Let’s find out a quick, tasty, and healthy meal. This fishcakes and scallops stir fry recipe is a perfect choice if desired for a meal, packed with flavour, easy to make, and great for both lunch and dinner. If you’re craving something satisfying, this scallop dinner recipe hits the spot.

Let’s gather all the ingredients and equipment for a hassle-free cooking:

Ingredients

Here’s what you will need:

• 2 fishcakes (store-bought or homemade)
• 200g scallops (fresh or frozen)
• 1 tablespoon oil (vegetable or olive oil)
• 2 cloves garlic, chopped
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Chili flakes (optional for spice)

Equipements

You only need a few kitchen tools:

• Wok or large frying pan
• Knife
• Cutting board
• Spatula or spoon
• Bowl (for mixing sauces)

Step-by-Step Process

Step 1- Prepare the Ingredients:

Cut the fishcakes into small bite-sized pieces. If using frozen scallops, you have to thaw them first.

(Note: If you do not have any prepared fish cakes or don’t like to eat any store-bought product, you can make quick fishcake recipe at home by following this guide.)

Step 2- Make the Sauce:

Let’s make the sauce. In a small bowl, add one by one soy sauce, oyster sauce, sesame oil, and a little water. Mix them well. Your ultimate sauce is ready.

Step 3- Heat the Pan:

Place your wok or pan over medium-high heat. Add the oil.

Step 4- Cook the Fishcakes:

Add fishcake pieces one by one to the pan. Fry until golden brown. After 2-3 minutes, remove them and set aside.

Step 5- Cook the Scallops:

Repeat the process with scallops. Add scallops to the pan. Cook for 2-3 minutes on each side until lightly browned. Remove and set aside.

Step 6- Stir-Fry the Vegetables:

Now, in the same pan, add garlic, onion, bell pepper, and broccoli. Stir-fry for 3-4 minutes until just soft.

Step 7- Combine Everything:

In the soft vegetables, add fishcakes and scallops back to the pan. Little stir. 

Step 8- Add Sauce

Pour the sauce over the whole mixture and stir well to coat everything.

Step 9- Final Touch:

Cook for another 2 minutes. Add salt, pepper, and chili flakes if you like spice.

Step 10- Serve Hot:

Your ultimate Fishcake stir fry is ready now! Remove from the heat and serve with rice.

Serving Suggestions!

Serve your final dish with the following side-dishes, to complete your meal plate:

With brown rice or steamed rice: To balance the flavours of the seafood and absorb the savoury sauce, serve the stir fry over a bed of fluffy rice.

In addition to noodles: For a filling supper, serve over rice noodles dressed with a mild soy and sesame oil sauce or stir-fried egg noodles.

Finished with New Herbs: For a pop of colour and freshness, garnish with chopped cilantro, Thai basil, or spring onions.

Put Some Crunch in It: For extra texture, scatter crushed peanuts or toasted sesame seeds on top.

Served with a Side Salad: An Asian-style salad with a zesty vinaigrette or a crisp cucumber and carrot slaw creates a wonderful contrast.

As Lettuce Wraps: For a lower-carb, lighter option, spoon the stir-fry into big butter lettuce leaves.

Nutritional Value

Nutrient	Amount
Calories	410 kcal
Total Fat	18 g
Saturated Fat	3.5 g
Trans Fat	0 g
Cholesterol	90 mg
Sodium	820 mg
Total Carbohydrates	28 g
Dietary Fiber	4 g
Sugars	6 g
Protein	29 g
Vitamin D	3 mcg
Calcium	60 mg
Iron	2.4 mg
Potassium	640 mg

Why This Fishcake and Scallop Stir Fry Works?

Try biting into a soft scallop after a crispy fish cake. It’s an incredible blend of flavours and textures. Stir-fry sauces complement their saltiness.

There are several reasons why you need to choose this recipe for your quick, healthy dinner table:

• Quick and easy – Ready in under 30 minutes.
• Tasty and healthy – Full of protein and veggies.
• Flexible – Use any vegetables or sauces you like.

Great texture – Crispy fishcakes, tender scallops, and crunchy vegetables

Tips for the Best Fishcake and Scallop Stir Fry

Try these tips to make the fishcakes and scallops stir fry recipe more delightful and tasty:

• Don’t overcook scallops – they cook fast and become rubbery if cooked too long.
  Use high heat for a nice stir-fry flavour.
• Cut ingredients into the same size for even cooking.
• Add a splash of lemon juice at the end for a fresh taste.

Variations and Substitutions

• No scallops? – Use shrimp or sliced squid.
• No fishcakes? – Try tofu, chicken, or you can try vegetable patties.
• In vegetable substitutes, you can swap broccoli with green beans, carrots or mushrooms.
• Sauces options, you can add sweet chilli sauce or hoisin sauce for a different flavour.

Serving Suggestions

• Don’t overcook scallops – they cook fast and become rubbery if cooked too long. Use high heat for a nice stir-fry flavour.
• Cut ingredients into the same size for even cooking.
• Add a splash of lemon juice at the end for a fresh taste.

Conclusion!

So, if looking for the best delicious yet healthy dish for dinner, the ultimate Fishcakes and scallops stir fry recipe is now one of the best options. This dish balanced the nutrition without sacrificing the rich flavour. One of the most asked recipes that is perfect for any weeknight or make it for any small party at home is now in your mastery!

Go and make this dish ahead of time. Share your experience with us.

Frequently Asked Questions (FAQs)

1. Can I use frozen scallops?

Ans: Yes, you can. Just make sure that you thaw them completely and pat them dry a little just before cooking.

2. What kind of fish is best for fishcakes?

Ans: You can choose cod, haddock or pollock to make a fish cake.

3. Can I make it spicy?

Ans: Absolutely! Add fresh chilli, chilli sauce or chilli flakes into the recipe. 

4. How long does this dish keep?

Ans: Store in the fridge up to 2 days. Reheat before eating.