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.
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
Instructions
Make the fishcakes
- In a bowl, mix the chopped fish with egg, breadcrumbs, spring onion, coriander, garlic, ginger, soy sauce, and fish sauce.
- Shape the mix into small patties (about 2 inches wide).
- Chill them in the fridge for 10–15 minutes if time allows.
Fry the fishcakes
- Heat 2 tbsp oil in a pan over medium heat.
- Fry fishcakes for 3–4 minutes on each side until golden and cooked through.
- Set aside on a paper towel.
Sear the scallops
- Wipe the pan, add 1 tbsp fresh oil, and turn heat to high.
- Sear scallops 1.5–2 minutes per side without moving them much.
- Once golden and opaque, set aside with the fishcakes.
Stir-fry the vegetables
- Lower heat to medium-high. Add a little oil if needed.
- Toss in the vegetables and stir-fry for 2–3 minutes until still crisp.
Make the sauce and combine
- Push veggies to the side of the pan. Pour the sauce into the center and let it bubble for 30 seconds.
- Add fishcakes and scallops back in. Toss everything to coat evenly.
- 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.