Fishcakes and Scallops Stir Fry Recipe: Quick, Bold & Packed With Flavor

Fishcakes and scallops stir fry recipe lovers, get ready to meet your new favorite dish. This quick and flavorful seafood stir fry combines crispy golden fishcakes and tender seared scallops in a rich, savory sauce with vibrant veggies—all made in under 30 minutes. If you’re searching for a weeknight dinner that’s bold, satisfying, and easy to make, this fishcakes and scallops stir fry recipe checks every box.

Discover great ideas like this one in our Italian Pasta Bowls guide.

🛒 Ingredients for the Fishcakes and Scallops Stir Fry Recipe

Here’s everything you need to make this irresistible fishcakes and scallops stir fry recipe—fresh, bold, and ready in no time.

For the Fishcakes:

• 2 cups white fish (like cod or haddock), cooked and flaked
• 1 small potato, boiled and mashed
• 1 egg
• 1 tablespoon chopped green onions
• 1 tablespoon fish sauce
• Salt and pepper to taste
• 1/4 cup breadcrumbs (plus more for coating)
• Oil for frying

For the Stir Fry:

• 10–12 fresh scallops, cleaned
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch (mixed with 1 tbsp water)
• 1 teaspoon chili flakes (optional)
• Cooked jasmine rice or noodles for serving

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👩‍🍳 Step-by-Step Instructions for This Fishcakes and Scallops Stir Fry Recipe

1. Make the Fishcakes

In a bowl, combine the flaked fish, mashed potato, egg, green onions, fish sauce, breadcrumbs, salt, and pepper. Mix well until the mixture holds its shape. Form into small patties, coat with more breadcrumbs, and refrigerate for 10 minutes.

Heat oil in a non-stick pan over medium heat and fry the patties until golden and crispy on both sides. Set aside.

2. Sear the Scallops

Pat the scallops dry with a paper towel. Heat a splash of oil in a wok or large skillet. Sear scallops on both sides (1–2 minutes per side) until golden. Remove and set aside.

3. Stir Fry the Veggies

In the same pan, add a bit more oil. Stir-fry garlic and ginger until fragrant, then add onions and bell peppers. Stir fry for 3–4 minutes until just tender.

4. Add Sauce & Combine

Return the scallops and fishcakes to the pan. Add soy sauce, oyster sauce, sesame oil, and chili flakes (if using). Stir gently. Add the cornstarch slurry and toss until everything is coated and the sauce thickens.

5. Serve & Enjoy

Serve this savory fishcakes and scallops stir fry recipe hot over jasmine rice or noodles. Garnish with fresh cilantro, lime wedges, or toasted sesame seeds for added flair.

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Pro Tips for the Best Fishcakes and Scallops Stir Fry

Keep the heat high for that authentic stir-fry texture and flavor..

Dry scallops well before searing to get that perfect golden crust.

Don’t overcrowd the pan — fry fishcakes and scallops in batches if needed.

Customize your fishcakes and scallops stir fry recipe with snow peas, mushrooms, or bok choy.

Secret Flavor Moves for the Best Fishcakes and Scallops Stir Fry Recipe

The Secret Ingredient in Stir Fry? Umami!

Every stir fry needs a little magic. For this fishcakes and scallops stir fry recipe, that magic comes from umami-rich ingredients—the secret behind that deep, savory, restaurant-style flavor.

So, what’s the actual “secret ingredient”? Here are the top picks:

• Oyster Sauce: Sweet, salty, and rich—just one tablespoon adds incredible depth.
• Fish Sauce: Intensely savory with a salty punch—use sparingly, but it ties the seafood together beautifully.
• Shaoxing Wine: A Chinese cooking wine that elevates everything it touches—add a splash for a subtle complexity.
• Sesame Oil: Not for cooking, but for finishing—drizzle at the end for nutty aroma and depth.

These sauces work together to give your stir fry real backbone, especially when layered over delicate seafood like scallops and the hearty bite of fishcakes.

Building Flavor Like a Pro: Timing is Everything

The secret to a killer fishcakes and scallops stir fry recipe isn’t just in what you add—it’s when and how you add it.

Step-by-Step Flavor Build:

1. Start with oil: Heat a neutral oil like avocado or peanut until shimmering.
2. Add aromatics: Toss in ginger, garlic, and scallions. Stir for 30 seconds.
3. Sear the fishcakes: Cook until golden and crisp. Set aside if needed.
4. Quick-sear scallops: Just 1–2 minutes per side—don’t overdo it.
5. Add veggies: Toss fast and hot to keep them crisp.
6. Sauce it up: Pour your pre-mixed sauce in and stir quickly to coat.

The result? A glossy, flavorful stir fry that’s balanced, bold, and bursting with seafood flavor in every bite.

Saucing Up Your Fishcakes and Scallops Stir Fry Recipe

Classic Sauce Combos That Work with Seafood

The sauce is what ties your stir fry together—especially when combining rich fishcakes and tender scallops. The goal? Bold flavor without overpowering the natural sweetness of seafood.

Here are three killer sauce combos to elevate your fishcakes and scallops stir fry recipe:

Sweet-Soy Garlic Sauce

• 2 tbsp soy sauce
• 1 tbsp brown sugar or honey
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• ½ tsp sesame oil

A crowd-pleaser: sweet, salty, and slightly tangy. It clings to fishcakes and gives scallops a glossy glaze.

Spicy Miso Stir Fry Sauce

• 1 tbsp white miso paste
• 1 tbsp chili garlic paste or sambal oelek
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tbsp water

This one’s for flavor chasers—bold, spicy, and deeply savory. Perfect if you like heat without drowning the dish in it.

Savory Oyster-Lime Glaze

• 1 tbsp oyster sauce
• 2 tsp lime juice
• 1 tbsp soy sauce
• ½ tsp sugar
• Dash of fish sauce

A salty-sour combo that enhances scallops beautifully and balances out the crispy fishcakes.

How and When to Add Your Sauce

Timing matters. Don’t just dump the sauce in too early—you’ll steam everything instead of coating it.

For the best flavor in this fishcakes and scallops stir fry recipe:

1. Mix your sauce in a small bowl before cooking.
2. Once everything is cooked and back in the pan, pour sauce over the top.
3. Stir gently over medium heat for 30–60 seconds to coat without overcooking.

The result? A beautifully glazed stir fry with seafood that shines.

Check out our Italian Pasta Bowls to see how sauces can elevate even the simplest ingredients.

What to Serve With Your Fishcakes and Scallops Stir Fry

Perfect Side Dishes to Complete the Meal

You’ve got rich, savory seafood stir fry sizzling hot and ready—now what goes on the side? The goal is to balance the flavors and textures, whether that means soaking up the sauce or refreshing your palate between bites.

Here are the best pairings for this fishcakes and scallops stir fry recipe:

Steamed Jasmine or Basmati Rice

Soft, aromatic rice is the classic go-to. It soaks up sauce beautifully without competing for flavor. Want to upgrade? Add a bit of garlic butter or fresh herbs.

Stir-Fried Noodles

Rice noodles or soba are quick and easy. Toss them with a dash of soy and sesame oil before serving. They’re ideal for when you want something more substantial than rice.

Asian-Inspired Slaw

Shred cabbage, carrots, and cucumbers, then toss with rice vinegar, a bit of sesame oil, and a sprinkle of sugar. This crisp, acidic side cuts through the richness of the stir fry and adds crunch.

Quick Sauteed Greens

Bok choy, Chinese broccoli, or spinach sautéed in garlic and soy make great low-carb options that still deliver flavor and nutrition.

Garlic Fried Rice

For an indulgent twist, pan-fry leftover rice with minced garlic, egg, and a splash of soy sauce. It’s hearty, flavorful, and works beautifully with the seafood mix.

Garnishes That Add the Finishing Touch

The right garnish isn’t just decoration—it brings aroma, crunch, or acidity that balances the dish. Top your fishcakes and scallops stir fry recipe with:

Garnish	Purpose
Toasted sesame seeds	Nutty crunch
Fresh lime wedges	Zingy freshness
Chopped scallions	Bright onion bite
Fresh cilantro	Earthy herbaceous lift
Chili oil drizzle	Heat and color
Crushed peanuts	Texture and richness

Mix and match for contrast. A sprinkle here and a drizzle there, and suddenly your stir fry feels restaurant-worthy.

Don’t miss our Madeline Cookies Recipe for a light and buttery dessert that pairs perfectly with this spicy seafood stir fry.

Avoid These Fishcakes and Scallops Stir Fry Recipe Mistakes

Mistake #1: Overcooking the Scallops

Scallops are the crown jewel of this dish—sweet, tender, and buttery. But they’re also incredibly easy to overcook. In just a minute too long, they go from soft and succulent to rubbery and dry.

Fix:

• Cook scallops for only 1–2 minutes per side over high heat.
• Watch for that golden crust and opaque center.
• Remove from heat as soon as they’re done—carryover heat will finish the job.

Mistake #2: Fishcakes That Fall Apart

Fishcakes crumbling in your pan? It’s one of the top frustrations people face when making this fishcakes and scallops stir fry recipe.

Fix:

• Chill fishcakes for 30+ minutes before cooking to firm them up.
• Make sure to include enough binder (egg + breadcrumbs or potato).
• Flip gently only once they’ve formed a solid crust—about 3–4 minutes per side.

Mistake #3: Using Too Many Ingredients

More doesn’t always mean better. Overloading your stir fry with too many veggies or seasonings can muddy the flavors and crowd the pan, leading to steamed, soggy results.

Fix:

• Limit yourself to 2–3 key vegetables.
• Keep seafood the star—don’t bury it under extras.
• If cooking a big batch, work in stages to maintain high heat and texture.

Mistake #4: Adding Sauce Too Early

Dumping sauce into the pan too soon will steam your ingredients rather than glazing them. The result? Mushy fishcakes, scallops without sear, and watery sauce.

Fix:

• Cook all ingredients first, then add sauce in the final 30–60 seconds.
• Toss gently until everything is coated and glossy.

Mistake #5: Not Drying Scallops

Wet scallops won’t brown—they’ll boil. For a rich, golden sear (and flavor), dry them thoroughly before they hit the pan.

Fix:

• Pat scallops dry with paper towels before cooking.
• Let them rest uncovered in the fridge for 15–20 minutes to dry even more.

Don’t miss our Coffee Loophole Recipe for a metabolism-boosting follow-up after a rich meal!

Storing & Reheating Your Fishcakes and Scallops Stir Fry

Nutritional Benefits of This Seafood Stir Fry

This fishcakes and scallops stir fry recipe isn’t just full of flavor—it’s also packed with health benefits. Thanks to lean proteins, fresh veggies, and a moderate amount of healthy fats, it fits right into a clean, balanced lifestyle.

Ingredient	Nutritional Highlights
Scallops	High in protein, low in fat, rich in B12 and omega-3s
Fishcakes	Lean protein + fiber (when made with potato or breadcrumbs)
Veggies	Antioxidants, vitamins A & C, fiber
Garlic & Ginger	Natural anti-inflammatory and immune-boosting properties
Sauces	Low-cal when balanced, adds flavor without excess calories

For a lower carb version, serve it with cauliflower rice or steamed greens instead of rice or noodles.

How to Store Leftovers the Right Way

Seafood doesn’t store forever, but this stir fry can last a few days with the right storage techniques.

In the Fridge:

• Let stir fry cool completely.
• Store in an airtight container for up to 3 days.
• Keep sauce separate if you made extra.

In the Freezer:

• Freeze for up to 1 month, though scallops may lose a little texture.
• Thaw overnight in the fridge before reheating.

How to Reheat Without Ruining It

Seafood can overcook fast when reheated. Here’s how to bring your fishcakes and scallops stir fry recipe back to life without turning it to mush:

Best Method: Skillet Reheat

• Add a splash of water, broth, or sauce to a skillet.
• Heat on medium, gently stirring for 3–4 minutes until just warm.

Worst Method: Microwave

• Avoid it if possible—scallops can turn rubbery fast.
• If needed, reheat in 30-second bursts and stir gently in between.

Don’t miss our Soup Bone guide for more tips on nutrient-dense, freezer-friendly meals.

FAQs About Fishcakes and Scallops Stir Fry Recipe

Conclusion: Bold, Balanced, and Beautiful—This Stir Fry Hits Every Note

From crispy golden fishcakes to melt-in-your-mouth scallops, this fishcakes and scallops stir fry recipe delivers everything you want in a meal: speed, flavor, and wow-factor. It’s simple enough for weeknights but elegant enough for guests. Packed with protein, rich in umami, and fully customizable—this stir fry is more than just a recipe. It’s your new go-to seafood favorite.

Whether you’re doubling the batch for meal prep or impressing dinner guests with your wok skills, this dish proves that with the right balance, seafood can shine in every bite.

Looking for another bold main? Don’t miss our Smoking Chicken Breast guide for another flavor-packed recipe.

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