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Crispy Fishcakes & Scallop Stir-Fry Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian Fusion, Asian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Fishcakes:
  • 300 g white fish fillet cod or haddock, finely chopped
  • 1 large egg
  • 4 tbsp panko breadcrumbs
  • 2 tbsp chopped spring onions
  • 1 tbsp chopped coriander optional
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • Salt and pepper to taste
  • Neutral oil for frying
For the Scallops:
  • 200 g sea scallops about 8–10, patted dry
  • 1 tbsp neutral oil for searing
Stir-Fry Sauce:
  • 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 mixed into slurry
Vegetables (optional but recommended):
  • 1/2 red bell pepper sliced
  • 1/2 yellow bell pepper sliced
  • Handful of snow peas or green beans
  • 1 red chili optional, 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.