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Fishcakes and scallops stir-fried with vegetables in a savory Asian-style sauce

How to Make the Best Fishcakes and Scallops Stir Fry Recipe

This Fishcakes and Scallops Stir Fry is a quick, flavor-packed seafood dish that brings together the savory richness of fishcakes and the delicate sweetness of seared scallops. Tossed with fresh vegetables and a punchy garlic-soy sauce, it’s an easy weeknight meal that tastes like a restaurant favorite. Ready in under 30 minutes, this stir fry is perfect served with steamed jasmine rice or noodles for a satisfying, Asian-inspired dinner.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

  • 2 fishcakes (about 150g total), sliced into bite-sized pieces

  • 200g scallops, cleaned and patted dry

  • 1 tablespoon vegetable oil

  • 1 red bell pepper, thinly sliced

  • 1 small zucchini, julienned

  • 1 small onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon sesame oil

  • ½ teaspoon chili flakes (optional, for heat)

  • 1 tablespoon water

  • Salt and pepper, to taste

  • Fresh cilantro or green onions, for garnish

Instructions

  • Heat the vegetable oil in a large wok or skillet over medium-high heat.

  • Add the scallops and sear for 1–2 minutes per side, until golden and just cooked through. Remove from the pan and set aside.

  • In the same pan, add sliced fishcakes and stir-fry for 2–3 minutes until lightly browned.

  • Add garlic, onions, bell pepper, and zucchini. Stir-fry for another 3–4 minutes until veggies are just tender.

  • In a small bowl, mix soy sauce, oyster sauce, sesame oil, chili flakes (if using), and water.

  • Pour the sauce into the pan, stir to coat all ingredients evenly. Return the scallops to the pan.

  • Cook for another 1–2 minutes, tossing gently to combine. Season with salt and pepper to taste.

 

  • Remove from heat, garnish with fresh cilantro or green onions, and serve hot.

Notes

  • Swap zucchini for snap peas or baby corn for variation.

  • If using frozen scallops, thaw thoroughly and pat dry to get a good sear.

  • Serve with steamed rice or noodles to make it a complete meal.

 

  • Add a dash of fish sauce for an extra umami boost.

  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: Stir Fry
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 plate (½ recipe)
  • Calories: 350
  • Sugar: ~5g
  • Sodium: ~700mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: ~12g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: ~55mg

Keywords: fishcakes, scallops, stir fry, seafood recipe, quick dinner, Asian dinner, 30-minute meal