Fishcakes and scallops stir fry recipe

Fishcakes and scallops stir fry recipe—sounds fancy, right? But here’s the thing: it’s actually super easy, quick, and perfect for anyone who wants to whip up something tasty without stress. You don’t need to be a chef or spend hours in the kitchen. In fact, this is the kind of dish that saves your weeknight dinner routine! First, it’s packed with wholesome seafood, colorful veggies, and bold flavors. Then, you toss everything into one pan and—voilà!—dinner is ready in under 40 minutes. It’s healthy, satisfying, and yes, even beginner-friendly.

Now here’s the fun part: it’s totally customizable and works great with rice or noodles. Whether you’re cooking for yourself or feeding a hungry crew, this stir-fry delivers. You’re going to love how easy it is to make and how fast it disappears from plates. So, grab your pan and let’s get cooking—this is one recipe you’ll come back to again and again!

Ingredients for Fishcakes and Scallops Stir Fry Recipe

• 4 to 6 fishcakes – Store-bought or homemade. They add a savory, satisfying base to the stir-fry.
• 8 oz scallops – About 12–15 large scallops. Sweet and tender, they give the dish a delicate balance.
• 1 red bell pepper – Julienned. Brings bright color and mild sweetness.
• 1 yellow bell pepper – Julienned. Adds crunch and sunny yellow vibrance.
• 1 cup snap peas – Fresh, crisp, and lightly sweet. Great for bite and texture.
• 2 medium carrots – Julienned for color and natural sweetness.
• 2 green onions – Chopped. A soft, fresh onion flavor for balance.
• 2 cloves garlic – Minced. Brings rich aroma and a hint of spice.
• 1-inch piece fresh ginger – Grated. Adds a warm, peppery kick.
• 2 tablespoons soy sauce – Delivers salty, umami flavor to tie it all together.
• 1 tablespoon sesame oil – Nutty and fragrant, a must-have in stir-fries.
• 2 tablespoons olive oil or vegetable oil – Used for searing and stir-frying.
• 1 tablespoon lemon juice – Brightens the dish and balances the savory notes.
• Salt and pepper – To taste. Adjust based on your preference.
• 1 teaspoon red chili flakes (optional) – A little heat, if you like it spicy.
• 1 tablespoon fresh cilantro (optional) – Chopped, as a fresh herbal garnish.

How to make Fishcakes and scallops stir fry recipe

• Heat oil: First, pour 1 tablespoon of olive oil into a large pan and warm it over medium heat.
• Cook fishcakes: Next, add the fishcakes. Let them cook for 4–5 minutes per side until golden brown and crispy.
• Chop fishcakes: Once cooked, take them out and cut into bite-sized chunks. Set them aside for later.
• Sear scallops: Now add more oil if needed. Sear scallops 1–2 minutes per side until browned and tender. Remove and set aside.
• Stir-fry aromatics: Add sesame oil to the pan. Toss in garlic, ginger, and green onions. Stir-fry for 1 minute to release flavors.
• Add vegetables: Add bell peppers, snap peas, and carrots. Stir-fry everything together for 3–4 minutes until crisp-tender.
• Return proteins and sauce: Now return the fishcakes and scallops. Pour in soy sauce, lemon juice, and chili flakes.
• Final stir: Stir all ingredients well. Cook for 2–3 more minutes until hot and coated in the savory sauce.

Serving Fishcakes and scallops stir fry recipe

• Serves: 4 people (add rice or noodles for a heartier meal)
• Presentation tips:
  • Use wide bowls or shallow plates
  • Drizzle extra soy sauce or lemon juice if desired
  • Garnish with sesame seeds or green onions
• Fun variations:
  • Try it in lettuce wraps
  • Serve over jasmine or basmati rice
• Side ideas:
  • Crisp cucumber salad
  • Fresh slaw
  • Chilled sparkling tea
• Meal prep tip: Works great in lunchboxes for the next day

Tips and Hacks

• Use pre-chopped veggies or frozen stir-fry mix to save time
• Marinate scallops in soy sauce and lemon juice before cooking
• Swap veggies with broccoli, zucchini, or mushrooms for a twist
• Add crunch with toasted sesame seeds or chopped peanuts
• Cook everything ahead except final stir, then refrigerate
• Avoid overcrowding the pan for crispy edges
• Let leftovers cool, then store in airtight containers
• This fishcakes and scallops stir fry recipe reheats well and stays delicious

Nutrition Facts

Nutrition Info	Amount (Approx.)
Serving Size	1 bowl
Calories	350 kcal
Fat	16g
Carbs	22g
Protein	28g
Sodium	590mg
Fiber	3g

Note: These are estimates. Values may change based on brands or specific ingredients used.

Prep Time

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Note: Prep time includes chopping 5–6 veggies, slicing fishcakes, and prepping scallops.

Why This Seafood Stir-Fry Deserves a Spot in Your Weekly Rotation

Flavorful Fusion of Textures and Ingredients

The fishcakes and scallops stir fry recipe is bursting with tasty textures in every bite. First, the scallops bring a soft, buttery flavor. Next, the crispy edges of the fishcakes add a golden crunch. Then, colorful bell peppers and snap peas deliver a juicy, fresh snap.

This mix of tender, crispy, and juicy makes every forkful exciting. Also, each ingredient is simple but becomes magical together. Plus, it’s quick to prepare and even faster to disappear. You’re going to love how everything cooks in one pan with no fuss. Even better, this dish is perfect for busy nights. Once you try this stir-fry, it’ll earn a permanent spot on your menu. It’s fun, flavorful, and full of charm—like your favorite restaurant but at home.

Balanced, Wholesome Meal Without Extra Fuss

This fishcakes and scallops stir fry recipe gives you a full meal with no extra work. It covers your protein, veggies, and healthy fats all in one dish. First, fishcakes provide filling protein. Next, scallops add lightness and a touch of sweetness. In addition, bell peppers, carrots, and snap peas boost your fiber and color. Then, sesame oil and lemon give it flavor without being heavy. You can also serve it with rice or noodles to make it more filling. Everything goes together so well, and cleanup is easy.

Ingredient	Role in the Dish
Fishcakes	Protein + crisp
Scallops	Tender & sweet
Veggies	Crunch & fiber
Sauce	Flavor booster

Try it once, and it may just become your go-to dinner.

Serving Up This Stir-Fry for Different Occasions

Pairing Ideas That Complement the Main Dish

You can enjoy this fishcakes and scallops stir fry recipe many ways depending on the meal. First, serve it over jasmine or brown rice for a full dinner. Next, try it with lo mein or soba noodles for a twist. You can also pair it with a light soup like miso or a simple side salad. In addition, steamed dumplings or edamame make fun sides for a party feel. If you’re planning a family dinner, it fits right in with other Asian-inspired meals. Then, for lunch the next day, wrap the leftovers in a tortilla for a seafood wrap.

Pairing Option	Why It Works
Rice (white/brown)	Classic & filling base
Noodles	Fun and slurpy addition
Side Salad	Fresh, cool contrast
Miso Soup	Light, warm companion

Mix and match for the perfect plate!

Family-Friendly Plating and Presentation Tips

Make your fishcakes and scallops stir fry recipe fun for everyone. First, use colorful plates or bowls to make the veggies pop. Next, let kids pick their rice or noodle base to make it feel special. Then, place the stir-fry neatly on top and sprinkle with sesame seeds or chopped green onions. In addition, small dipping bowls with soy sauce or lemon juice add excitement. Keep servings smaller for little hands, and use fun utensils for picky eaters.

• Use sectioned plates for kids
• Serve with chopsticks for a playful twist
• Add extra sauce in small dipping cups
• Top with cilantro or green onion for color
• Pair with fruit slices or cucumber sticks

This keeps dinner fun, fast, and fuss-free!

Proper Storage and Reheating Techniques for Fresh Taste

Best Practices for Refrigeration and Next-Day Meals

Storing your fishcakes and scallops stir fry recipe properly keeps it fresh for later. First, let the stir-fry cool to room temperature. Then, store it in an airtight container in the fridge. Label it with the date so you remember. This dish stays fresh for up to two days. For longer storage, freeze it without the veggies to keep the texture better. When ready to eat, thaw in the fridge overnight. Then, reheat gently to keep everything tender.

Storage Method	How Long It Lasts
Fridge (sealed)	Up to 2 days
Freezer (no veg)	Up to 1 month

Always reheat only what you’ll eat for the best results.

Avoiding Texture Loss When Reheating Scallops and Fishcakes

You don’t want your fishcakes and scallops stir fry recipe to get soggy when reheating. First, skip the microwave if you can. It makes the fishcakes rubbery and scallops too soft. Next, use a skillet with a lid. Add a tiny splash of water or oil. Then, heat on low to medium until warm. In addition, keep the veggies separate and add them last. If reheating in the microwave, cover with a damp paper towel.

Tips to keep texture just right:

• Reheat slowly on the stovetop
• Use a non-stick pan to avoid burning
• Add water for moisture, not oil
• Keep lid on to steam evenly
• Avoid overcooking the scallops again

This way, your leftovers taste just as amazing the next day!

FAQs

What type of fish is best for homemade fishcakes?

White fish works great for homemade fishcakes. First, cod, haddock, or tilapia offer a mild taste. Then, they flake easily and mix well with mashed potatoes. You can also try pollock or whiting. These fish cook quickly and have a soft, light texture. In addition, they’re easy to find and affordable. For more ideas, check out fishcake info on Wikipedia. This makes the fishcakes and scallops stir fry recipe even more fun to try.

Can I use frozen scallops and fishcakes in this recipe?

Yes, you can use frozen scallops and fishcakes. First, thaw them completely before cooking. This helps them cook evenly. Next, pat them dry to remove extra moisture. Wet scallops won’t sear well. Also, check your fishcakes for added seasoning. Then, cook everything just like you would with fresh items. This fishcakes and scallops stir fry recipe turns out tasty either way!

How do I keep scallops tender in a stir-fry?

First, don’t overcook them. Scallops need just 1–2 minutes per side. Next, use high heat to sear quickly. This gives a golden outside and soft inside. Also, pat them dry before cooking. Wet scallops won’t brown well. Then, add them last in the stir-fry to avoid drying out. That’s how you keep scallops juicy in this fishcakes and scallops stir fry recipe.

Is this stir-fry recipe suitable for meal prep?

Absolutely! This stir-fry is perfect for meal prep. First, cook and cool everything. Then, store in an airtight container. It stays fresh in the fridge for up to 2 days. You can also prep the veggies ahead. Just keep the sauce separate if possible. When ready to eat, reheat gently. The fishcakes and scallops stir fry recipe still tastes fresh and flavorful the next day!

Satisfying, Simple Dish to Keep in Your Recipe Rotation

This fishcakes and scallops stir fry recipe is quick, tasty, and perfect for any day of the week. First, it mixes crispy fishcakes and sweet scallops in one pan. Then, colorful veggies bring crunch and fun. Also, the sauce ties everything together with bold, yummy flavor.

You don’t need fancy tools or skills. In fact, anyone can make it—even if you’re just learning to cook. The best part? You can change it based on what you have. Use different veggies or skip the spice if you want. Next, it stores well and reheats without losing flavor. This means it’s great for meal prep, too. You can even pack leftovers for lunch. It’s like a hug in a bowl—warm, filling, and cheerful. So, grab your pan and start cooking. This fishcakes and scallops stir fry recipe is about to become one of your favorite go-to meals!

More Recipes from Recipes Hungry to Try

If you enjoyed this fishcakes and scallops stir fry recipe, here are a few more quick and delicious recipes to explore:

• Reka Bread Recipe – This easy, homemade bread is soft on the inside and slightly crisp on the outside. It’s a great match for seafood dishes and simple to make, even for beginners.
• Sriracha Mayo – A spicy and creamy sauce that’s perfect as a dip or drizzle. Use it to add bold flavor to your stir-fry leftovers or sandwiches.
• Easy Microwave Chocolate Mug Cake – A fast, rich dessert you can prepare in minutes. It’s great for those nights when you want something sweet with no mess.