A Flavorful Twist on Fishcakes and Scallops Stir Fry

If you’re like me, always looking for something quick but a little fancy for dinner, this fishcakes and scallops stir-fry recipe hits all the right notes. It’s fast, it’s packed with flavor, and it turns everyday ingredients into something that feels like a treat.

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Why This Recipe Works

Before we jump into chopping and frying, let’s understand why this combo is such a winner:

• Fishcakes add a satisfying bite and seasoned depth.

• Scallops bring tenderness and a subtle sweetness.

• Stir-frying locks in flavor without drying out the seafood.

Now, while many recipes stop at just frying these ingredients together, I add in some aromatic vegetables, a homemade stir-fry sauce, and a few easy tricks to make this dish taste like it came from a top-tier kitchen.

Key Ingredients (With Notes)

Here’s what I use — and more importantly, why I use it. I’ve found that understanding each ingredient helps you tweak the dish to your taste.

Seafood

• White fish fillet (cod or haddock) – flaky texture and neutral flavor for the fishcakes.

• Sea scallops – tender and slightly sweet; avoid bay scallops as they overcook too fast.

For the Fishcakes

• Egg – binds the ingredients together.

• Breadcrumbs (panko preferred) – give the cakes a crispy edge.

• Spring onion & coriander – for a punch of freshness.

• Grated ginger & garlic – balance the seafood with heat and aroma.

• Soy sauce + fish sauce – add umami and depth.

Stir-Fry Sauce (Combine in a bowl)

• 1 tbsp soy sauce

• 1 tsp oyster sauce

• 1 tsp rice vinegar

• 1 tsp brown sugar

• 1/2 tsp sesame oil

• 1 tbsp water + 1/2 tsp cornstarch (slurry)

Tip: The slurry thickens the sauce so it coats everything beautifully.

Vegetables (Optional but recommended)

• Bell peppers – for crunch and color.

• Snow peas or green beans – add freshness and bite.

• Red chili (optional) – if you like a bit of heat.

Prep Work (15 Minutes Max)

Prepping ahead makes this recipe stress-free:

• Chop vegetables into bite-sized strips.

• Dice the fish finely or pulse it in a food processor until coarsely chopped.

• Mix all fishcake ingredients in a bowl and form into small patties (about 2 inches wide).

• Pat dry scallops with paper towels – this ensures they sear, not steam.

If your scallops are frozen, defrost them in the fridge overnight. Never microwave to thaw – they’ll get rubbery.

Step-by-Step Cooking Instructions

This recipe is fast — each part cooks in minutes — but doing it in the right order keeps everything hot and crisp.

1. Cook the Fishcakes (10 minutes)

1. Heat 2 tablespoons of neutral oil (like sunflower or canola) in a non-stick skillet over medium heat.

2. Add the fishcakes in batches, making sure not to crowd the pan.

3. Cook for 3–4 minutes on each side, or until golden brown and firm to the touch.

4. Remove and set aside on a paper towel-lined plate.

Don’t rush flipping — wait until they easily release from the pan. If they stick, they’re not ready.

2. Sear the Scallops (3–4 minutes)

1. Wipe the skillet clean, add 1 tablespoon of fresh oil, and increase to high heat.

2. Place scallops flat-side down. Let them sear undisturbed for 1.5–2 minutes.

3. Flip and cook the other side for another minute or so, until they’re opaque and lightly browned.

4. Set aside with the fishcakes.

Scallops cook fast — overcooking makes them tough. As soon as they’re opaque in the center, pull them off the heat.

3. Stir-Fry the Vegetables & Combine (5–7 minutes)

1. Lower heat to medium-high, add a bit more oil if needed.

2. Toss in your vegetables (start with firmer ones like green beans, then add bell peppers or snow peas).

3. Stir-fry for 2–3 minutes until crisp-tender.

4. Push the veggies to the side of the pan, add the prepared stir-fry sauce to the center, and let it bubble for 30 seconds.

5. Gently toss in the cooked fishcakes and scallops. Stir everything just enough to coat with sauce.

6. Serve hot, optionally over jasmine rice or noodles.

Data-Rich Ingredient & Cooking Table

Component	Ingredient	Quantity	Purpose	Notes
Fishcakes	White fish fillet	300g	Base protein	Cod, haddock, or similar
	Egg	1	Binding agent	Large egg
	Panko breadcrumbs	4 tbsp	Texture/crispness	Regular can be substituted
	Garlic & ginger	1 tsp each	Aroma and flavor	Finely grated
	Spring onion	2 tbsp, chopped	Fresh bite	Use both white and green parts
	Soy + fish sauce	1 tsp each	Umami enhancer	Can adjust to taste
Scallops	Sea scallops	200g	Sweet, tender contrast	Pat dry well
Stir-Fry Sauce	Soy sauce	1 tbsp	Salt and base flavor	Use low-sodium if preferred
	Oyster sauce	1 tsp	Richness	Optional but recommended
	Rice vinegar	1 tsp	Acidity	Adds balance
	Brown sugar	1 tsp	Sweetness	Adjust for taste
	Sesame oil	1/2 tsp	Nutty aroma	Add at the end
	Cornstarch slurry	1 tbsp water + 1/2 tsp starch	Thickens sauce	Stir again before using
Vegetables	Bell peppers, snow peas	1 cup total	Crunch and color	Slice evenly

Tips for Success and Variations

I’ve tested this recipe a dozen different ways, and here’s what I’ve learned — plus a few ideas to make it your own.

Cooking Tips

• Dry scallops completely before cooking — moisture ruins the sear.

• Shape fishcakes evenly so they cook uniformly and don’t fall apart.

• Don’t skip the sauce — it ties all elements together and prevents dryness.

• Use high heat during stir-frying to keep vegetables crisp and seafood juicy.

Make-Ahead Tips

• Fishcake mixture can be made a day in advance and chilled.

• Scallops can be prepped and stored dry in the fridge for a few hours (on paper towels).

• Sauce keeps well in a jar in the fridge for up to 5 days.

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Delicious Variations

Want to shake things up a little? Here are my favorite ways to tweak this dish without ruining the balance:

• Spicy Korean Style: Add 1 tsp gochujang to the sauce for a kick.

• Thai-Inspired: Swap soy sauce with fish sauce entirely and add fresh Thai basil at the end.

• Vegetarian Option: Replace fish and scallops with firm tofu and mushrooms.

• Low-Carb Version: Serve over stir-fried shredded cabbage instead of rice or noodles.

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Nutrition Estimate (Per Serving)

Nutrient	Approx. Amount
Calories	420 kcal
Protein	28g
Fat	18g
Carbohydrates	30g
Fiber	3g
Sugar	6g
Sodium	720mg

*These values are based on a serving with jasmine rice and may vary based on exact ingredients.

Key Ingredients & Why They Matter in Fishcakes & Scallop Stir-Fry

This fishcakes and scallops stir-fry is one of those dishes that feels comforting and fresh all at once. I love how easy it is to customize depending on what I have in the fridge, and how quickly it comes together on busy nights.

What makes this recipe stand out isn’t just the mix of flavors — it’s the texture, the balance, and that final glossy coating from the stir-fry sauce. Every bite gives you a bit of crunch, tenderness, and a satisfying umami hit.

If you’re short on time but still want a dish that feels like real cooking, give this one a go. Trust me — it’s hard to mess up and easy to love.

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Crispy Fishcakes & Scallop Stir-Fry

A quick and tasty seafood stir-fry made with golden fishcakes and seared scallops, tossed in a homemade sauce with crisp vegetables. Perfect for a weeknight dinner.

Print RecipePin Recipe

Prep Time 15minutesmins

Cook Time 20minutesmins

Total Time 35minutesmins

Servings: 2people

Course: Dinner, Main Course

Cuisine: Asian Fusion, Asian-inspired

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Fishcakes:

• 300gwhite fish filletcod or haddock, finely chopped
• 1large egg
• 4tbsppanko breadcrumbs
• 2tbspchopped spring onions
• 1tbspchopped corianderoptional
• 1tspgrated garlic
• 1tspgrated ginger
• 1tspsoy sauce
• 1tspfish sauce
• Salt and pepper to taste
• Neutral oil for frying

For the Scallops:

• 200gsea scallopsabout 8–10, patted dry
• 1tbspneutral oil for searing

Stir-Fry Sauce:

• 1tbspsoy sauce
• 1tspoyster sauce
• 1tsprice vinegar
• 1tspbrown sugar
• 1/2tspsesame oil
• 1tbspwater + 1/2 tsp cornstarchmixed into slurry

Vegetables (optional but recommended):

• 1/2red bell peppersliced
• 1/2yellow bell peppersliced
• Handful of snow peas or green beans
• 1red chilioptional, sliced

Method

 

Make the fishcakes

1. In a bowl, mix the chopped fish with egg, breadcrumbs, spring onion, coriander, garlic, ginger, soy sauce, and fish sauce.
2. Shape the mix into small patties (about 2 inches wide).
3. Chill them in the fridge for 10–15 minutes if time allows.

Fry the fishcakes

1. Heat 2 tbsp oil in a pan over medium heat.
2. Fry fishcakes for 3–4 minutes on each side until golden and cooked through.
3. Set aside on a paper towel.

Sear the scallops

1. Wipe the pan, add 1 tbsp fresh oil, and turn heat to high.
2. Sear scallops 1.5–2 minutes per side without moving them much.
3. Once golden and opaque, set aside with the fishcakes.

Stir-fry the vegetables

1. Lower heat to medium-high. Add a little oil if needed.
2. Toss in the vegetables and stir-fry for 2–3 minutes until still crisp.

Make the sauce and combine

1. Push veggies to the side of the pan. Pour the sauce into the center and let it bubble for 30 seconds.
2. Add fishcakes and scallops back in. Toss everything to coat evenly.
3. Serve hot with rice or noodles if desired.

Notes

• If your scallops are wet or frozen, pat them completely dry before cooking to get a nice sear.
• Fishcakes can be prepped ahead and stored in the fridge for a day.
• The sauce brings everything together — don’t skip it.
• Add chili only if you like a bit of heat. It's optional.

FAQ: Fishcakes and Scallops Stir-Fry Recipe

Q: Can I use frozen scallops?

Yes, but defrost them fully in the fridge and pat them completely dry before searing.

Q: What kind of fish works best for the fishcakes?

Any firm white fish like cod, haddock, or pollock. Avoid oily fish like mackerel — it’ll overpower the flavor.

Q: Can I make this gluten-free?

Absolutely. Use gluten-free breadcrumbs and tamari instead of soy sauce.

Q: How do I keep fishcakes from falling apart?

Make sure your mixture isn’t too wet. Use enough breadcrumbs and chill the patties for 10–15 minutes before frying.

Q: What side dishes go well with this stir-fry?

Steamed jasmine rice, soba noodles, or even a cucumber salad work really well.

Q: Can I freeze the fishcakes?

Yes! Freeze them raw between parchment layers. Cook directly from frozen, adding 2–3 extra minutes per side.