Fishcakes and Scallops Stir Fry
This quick and savory stir fry features tender scallops and crispy fishcakes, tossed in a flavorful garlic-ginger soy sauce blend. A fast and delicious seafood meal with Asian flair.
Equipment
- Wok or Large Skillet
- Spatula
- Knife
Ingredients
Main Ingredients
- 6 scallops cleaned and patted dry
- 4 Asian fishcakes sliced into bite-sized pieces
- 1 tbsp oil for stir-frying
- 2 cloves garlic minced
- 1 tsp ginger fresh, grated
- 1/2 cup snow peas trimmed
- 1/2 cup red bell pepper sliced thinly
Sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chili flakes optional, for heat
Instructions
- Heat oil in a wok over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add scallops and cook for 1–2 minutes per side until just opaque. Remove and set aside.
- Add sliced fishcakes and stir-fry for 2–3 minutes until golden at the edges.
- Add snow peas and bell peppers. Stir-fry for 1–2 minutes until crisp-tender.
- Return scallops to the pan. Add soy sauce, sesame oil, and chili flakes. Toss to coat evenly and heat through.
- Serve hot over steamed rice or noodles.
Notes
For extra flavor, marinate scallops briefly in soy sauce and garlic. You can substitute fishcakes with tofu or shrimp for variety.