“Easy Fishcakes and Scallops Stir Fry Recipe”

Are you looking for a simple and tasty seafood dish that will make your kitchen seem like a restaurant? The combination of savoury fishcakes, soft scallops, and crisp vegetables—stir-fried to perfection in a mild yet flavourful sauce—makes for a delectable stir-fry dish. This recipe is sure to please, whether you’re cooking for a weeknight meal or entertaining.

Why You’ll Love This Fishcakes and Scallops Stir Fry

• Ready in less than half an hour
• ✔ Low in carbohydrates and high in protein
• Loaded with umami taste
• ✅ The ideal harmony of flavours and textures
• ✅ Perfect for dinner parties as well as informal meals

Ingredients You’ll Need

For the Stir Fry:

• Two fried fishcakes that have been cut into small pieces
• 200g of freshly cleaned and patted-dry scallops
• One sliced red bell pepper
• One cup of sugar snap peas or snow peas
• One little red onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, julienned
• 2 tablespoons vegetable or sesame oil

For the Stir Fry Sauce:

• Two tablespoons of soy sauce
• One teaspoon of oyster sauce (or a vegetarian alternative)
• One teaspoon of optional fish sauce
• One tablespoon of lime juice or rice vinegar
• One teaspoon of honey or brown sugar
• Half a teaspoon of optional chilli flakes (for heat)

Step-by-Step Guide to Making Fishcakes and Scallops Stir Fry

Step 1: Prepare Your Ingredients

Slice, Chop, and Mix Your Sauce

Prepare your vegetables and slice the fishcakes first. Mix all the sauce ingredients together in a small bowl and set aside. To achieve the ideal sear, make sure the scallops are completely dry.

Step 2: Sear the Scallops

Golden Brown Perfection

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Place all of the scallops in one layer and sear them for one and a half to two minutes on each side, or until they are golden brown and slightly cooked through. Take out and put aside.

Step 3: Stir Fry the Fishcakes and Veggies

Fast, Hot, and Flavorful

Fill the wok with the remaining oil. Add the ginger and garlic, and stir for ten seconds. Cook the fishcakes for two to three minutes, until they start to get a little crispy. Stir-fry the vegetables for a further two to three minutes, making sure they remain crisp and colourful.

Step 4: Combine Everything

Bring It All Together

After adding the stir-fry sauce, return the scallops to the wok and toss to coat. For a further minute or two, stir-fry until well cooked and glossy.

Serving Suggestions

• Serve with noodles, brown rice, or jasmine rice.
• Add some chopped scallions, sesame seeds, or lime juice as garnish.
• Serve with miso soup or a mild Asian salad.

Expert Tips for Best Results

• Avoid packing the pan too full: If necessary, sear the scallops in batches.
• Make sure the scallops are thoroughly dry. Browning is prevented by moisture.
• Personalise your vegetables: Baby corn, carrots or broccoli all work well.
• If you enjoy heat, add fresh red chillies or chilli paste.

Nutritional Benefits of Fishcakes and Scallops Stir Fry

This recipe is rich in nutrients in addition to being delicious. Fishcakes offer a filling protein and flavour boost, while scallops are a great source of lean protein and omega-3 fatty acids. This stir-fry, which comes with a rainbow of vegetables, is low in carbohydrates, high in nutrients, and ideal for clean eating.

Key Health Highlights:

• Superior quality protein derived from shellfish
• ✔️ Fresh vegetable fibre and antioxidants
• Healthy fats for the heart found in scallops
• Low in saturated fat if made with little or no oil

Frequently Asked Questions (FAQs)

Can I use frozen scallops or fishcakes?
Indeed! To prevent additional moisture, make sure they are completely thawed and patted dry before cooking.

What kind of fish is best for fishcakes?
For homemade fishcakes, white fish such as pollock, haddock, or cod are ideal.

Can I make this dish gluten-free?
Yes, use gluten-free soy sauce and make sure you read the labels on your oyster sauce and fishcakes.

How long can leftovers be stored?
  Keep for up to two days in an airtight container. Keep the texture intact by reheating it slowly in a skillet.

Variations You Can Try

Do you want to change things up? This stir-fried recipe for fishcakes with scallops is adaptable and simple to modify. To fit your tastes, try these delectable variations:

Delicious Twist Ideas:

• Add noodles: For a filling stir-fry, add cooked egg noodles or rice noodles.
• Use other seafood: For variation, try prawns, squid, or even mussels.
• Make it vegetarian. Increase the vegetables and swap out the seafood for tofu or tempeh.
• Add a teaspoon of chilli garlic paste or a splash of hoisin sauce to enhance the flavour.
  

Make-Ahead and Storage Tips

If you’re meal prepping or planning ahead, this dish can be made in parts and stored for later use.

Smart Storage Tips:

• Prepare ahead of time: Prepare the sauce in advance, slice the fishcakes and vegetables, and keep them in the refrigerator for up to 24 hours.
• Keep leftovers in the fridge for up to two days in an airtight container.
• Reheating advice: To preserve texture, reheat in a skillet over medium heat rather than in the microwave.

Tools You’ll Need for This Recipe

Before you begin, acquire these necessary kitchen utensils to ensure a seamless and effective cooking experience.

Recommended Kitchen Equipment:

• For even cooking at high heat, use a wok or large skillet.
• Tossing ingredients without breaking them requires the use of tongs or a spatula.
• Mixing bowls for preparing and storing ingredients or sauce
• For neat, accurate chopping, use a sharp knife and cutting board.
• To guarantee proper searing, use paper towels to dry the scallops.

What to Serve with Fishcakes and Scallops Stir Fry

Even while this dish is filling on its own, it can enhance the memory of your dinner when served with the appropriate side dishes.

Great Serving Suggestions:

• Garlic fried rice or steamed jasmine rice
• Cucumber salad chilled with sesame dressing
• Stir-fried garlic green beans or bok choy
• Asian-style soups, such as hot and sour or miso
• Serve with soy dipping sauce or chilli oil on the side.

Final Thoughts

This recipe for stir-fried fishcakes with scallops is a great illustration of how basic ingredients can produce flavours that are strong and nuanced. It’s sophisticated enough for seafood connoisseurs and simple enough for novices. Enjoy a nutritious restaurant-quality cuisine at home by giving it a try tonight.