Are you craving a dish that’s both quick to prepare and bursting with flavor? Look no further than a Fishcakes and Scallops Stir Fry Recipe! This delightful seafood dish combines the savory richness of fishcakes with the tender, buttery flavor of scallops, all tossed with vibrant vegetables and aromatic seasonings. Whether you’re a seafood lover or looking to try something new, this recipe will have you hooked in no time.
Ingredients Needed for Fishcakes and Scallops Stir Fry Recipe
Main Ingredients for Fishcakes and Scallops Stir Fry
- Fishcakes (200g): Choose your preferred variety (e.g., cod, salmon, or prawn-based).
- Scallops (200g): Fresh or frozen scallops, thawed if frozen.
- Vegetables (2 cups): Suggested options include bell peppers, broccoli, carrots, and snow peas.
- Garlic (2 cloves): Minced for added aroma and flavor.
- Ginger (1-inch piece): Freshly grated for a hint of zest.
- Spring Onions (2 stalks): Finely chopped for garnish.
Sauce Ingredients for Fishcakes and Scallops:
- Soy Sauce (2 tbsp): Adds a salty and umami punch.
- Oyster Sauce (1 tbsp): For a touch of richness and depth.
- Sesame Oil (1 tsp): Enhances the nuttiness of the dish.
- Rice Vinegar (1 tsp): Balances flavors with subtle acidity.
- Brown Sugar or Honey (1 tsp): Adds a mild sweetness to round out the taste.
- Cornstarch (1 tsp): Mixed with 2 tbsp water for thickening the sauce.
Optional Add-Ons:
- Chili Flakes (1/2 tsp): For a spicy kick.
- Cashews or Peanuts (1/4 cup): For added crunch.
- Noodles or Rice (as a base): Serve alongside the stir fry.
Tips for Choosing the Best Ingredients:
- Look for firm, fresh scallops with a mild ocean scent. Avoid any that appear slimy or have an overly fishy smell.
- Select fishcakes with natural ingredients and minimal fillers for better taste and texture.
- Use crisp, vibrant vegetables for the best flavor and nutritional value.
Preparation Steps for Fishcakes and Scallops Stir Fry
1. Prepping the Ingredients for Fishcakes and Scallops Stir FryIngredients
- Fishcakes: Slice the fishcakes into bite-sized pieces or cubes, ensuring they cook evenly during the stir fry.
- Scallops: If you’re using fresh scallops, rinse them under cold water and pat them dry with a paper towel. For frozen scallops, make sure they’re fully thawed and drained of excess moisture.
- Vegetables: Wash and chop your chosen vegetables into uniform pieces. For example:
- Bell peppers: Slice into thin strips.
- Broccoli: Cut into small florets.
- Carrots: Julienne or slice thinly.
- Garlic and Ginger: Mince the garlic and grate the ginger finely. These will form the aromatic base of your stir fry.
- Spring Onions: Chop the green parts for garnish and slice the white parts thinly to cook with the stir fry.
2. Marinating the Scallops for Stir Fry
- Why Marinate?
Marinating the scallops enhances their flavor and helps them remain tender during cooking. - Simple Marinade Recipe:
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp rice vinegar
- 1 tsp minced garlic or ginger
- Combine all the marinade ingredients in a bowl, add the scallops, and gently toss to coat. Let them marinate for 10-15 minutes while you prepare the other ingredients.
3. Mixing the Sauce for the Fishcakes and Scallops
- In a small bowl, whisk together the following:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp brown sugar or honey
- 1 tsp cornstarch (dissolve in 2 tbsp water before adding to prevent lumps).
- This sauce will tie the dish together with its savory, sweet, and slightly tangy flavors.
4. Preparing the Cooking Space for Stir Fry
- Make sure all ingredients are prepped and placed within arm’s reach for easy access. Stir frying is a quick process, so having everything ready will prevent overcooking.
- Heat up your wok or large skillet on medium-high heat to ensure it’s hot and ready for the ingredients.
Cooking Fishcakes and Scallops Stir Fry
1. Heating the Pan
- Heat a wok or large skillet over medium-high heat. Add 1-2 tablespoons of oil (vegetable oil or peanut oil works best for stir frying). Allow the oil to heat until shimmering but not smoking.
2. Cooking the Scallops
- Gently place the marinated scallops into the hot wok, ensuring they’re spaced apart to prevent overcrowding.
- Sear the scallops for about 1-2 minutes per side until golden brown and slightly caramelized. Avoid overcooking to keep them tender. Remove the scallops from the pan and set aside.
3. Cooking the Fishcakes
- Add a little more oil if needed and toss in the sliced fishcakes. Stir fry for 2-3 minutes, flipping occasionally until they’re golden and lightly crispy. Remove the fishcakes from the pan and set them aside with the scallops.
4. Stir Frying the Vegetables
- Add another tablespoon of oil to the wok. Toss in the minced garlic, grated ginger, and the white parts of the spring onions. Stir fry for 30 seconds until aromatic.
- Add the chopped vegetables (e.g., bell peppers, broccoli, carrots, or snow peas). Stir fry for 3-4 minutes, stirring constantly to ensure even cooking. The vegetables should be tender-crisp with vibrant colors.
5. Combining Everything
- Return the fishcakes and scallops to the wok, gently mixing them with the vegetables.
- Pour in the prepared sauce and toss everything together to ensure the ingredients are evenly coated. Cook for an additional 1-2 minutes, allowing the sauce to thicken and glaze the dish.
6. Finishing Touches
- Sprinkle the green parts of the spring onions over the stir fry for a fresh pop of flavor.
- If you like some heat, add a pinch of chili flakes at this stage or drizzle a bit of sriracha sauce for extra spice.
7. Serving Suggestions
- Serve the stir fry hot with steamed jasmine rice, fluffy quinoa, or stir-fried noodles as a base. For a low-carb option, try serving it with cauliflower rice or on its own as a light meal.
Quick Tips:
- Timing Is Everything: Stir frying is a fast process, so keep the wok hot and ingredients moving to prevent burning.
- Customize to Your Taste: Adjust the sauce’s sweetness, saltiness, or spiciness to match your preferences.
- Crunch Factor: Toss in cashews or peanuts at the end for added texture.
Related Articles You Might Like
For those who enjoy seafood delicacies, pairing this fishcakes and scallops stir fry recipe with a light side dish like the Best Steelhead Trout Recipe can elevate your dining experience. If you’re looking for tips on enhancing seafood flavors, check out What Does Gordon Ramsay Season Salmon With? for seasoning ideas that could inspire your stir fry’s marinade. Additionally, consider exploring What Sauce Goes on Salmon? for ideas to create your own customized stir fry sauce. These recipes and tips will ensure your seafood creations are always a hit.
Conclusion for Fishcakes and Scallops Stir Fry Recipe
A Fishcakes and Scallops Stir Fry is a true celebration of seafood flavors, combined with fresh vegetables and a savory, aromatic sauce that ties it all together. This dish is not only incredibly easy to prepare but also versatile enough to suit various tastes and dietary needs. Whether you’re hosting a dinner party, meal prepping for the week, or simply treating yourself to something special, this recipe is guaranteed to impress.
So grab your wok, prep your ingredients, and whip up this delicious seafood stir fry in no time. With its irresistible combination of tender scallops, golden fishcakes, and vibrant veggies, it’s a dish you’ll want to make over and over again. Bon appétit!
Frequently Asked Questions (FAQs)
1. How do you keep fishcakes from falling apart?
To keep fishcakes from falling apart, ensure you’re using a proper binder like eggs or breadcrumbs. When preparing homemade fishcakes, the mixture should be firm and slightly sticky. Avoid adding too much moisture (e.g., from wet vegetables or overcooked fish). Chilling the fishcakes in the fridge for 20-30 minutes before cooking also helps them hold their shape during frying or stir-frying.
2. How long to soak scallops before cooking?
Soaking scallops isn’t typically necessary if they’re fresh and of good quality. However, if you notice they’re too wet or have excess water from freezing, a quick rinse followed by drying them with a paper towel is sufficient. For enhanced flavor, some chefs marinate scallops in a light brine (a mix of saltwater and a touch of sugar) for about 10-15 minutes before cooking. This can help firm them up and season them slightly.
3. What is the binder for fishcakes?
The most common binders for fishcakes are eggs and breadcrumbs. These ingredients help hold the mixture together while giving the fishcakes structure and texture. For gluten-free options, you can use almond flour, crushed crackers, or mashed potatoes as an alternative binder.
4. Is the fish in fishcakes already cooked?
It depends on the type of fishcake. Many store-bought fishcakes are made from pre-cooked fish, making them quick and easy to prepare. However, if you’re making fishcakes from scratch, the fish might be raw and will cook during the frying or baking process. Always check the packaging or recipe instructions to confirm.