This fishcakes and scallops stir fry recipe is about to become your new weeknight obsession!
Crispy-on-the-outside fishcakes meet buttery, perfectly seared scallops. Then we toss everything with vibrant veggies in a sauce that’s equal parts savory, tangy, and slightly sweet.
I made this on a random Tuesday when I had leftover white fish and a package of scallops staring at me from the fridge. One bite and I was HOOKED.
It’s ready in 30 minutes. It feels fancy but it’s actually super simple. And honestly? It tastes better than most restaurant versions I’ve tried.
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Why This fishcakes and scallops stir fry recipe is Absolutely Amazing
The magic happens when two different textures meet in one pan.
Fishcakes give you that crispy exterior with a tender, flaky inside. Scallops bring buttery sweetness and that gorgeous golden crust when you sear them right.
Then there’s the sauce—a perfect balance of salty soy, zingy lime, and just enough heat to keep things interesting.
I love making this on busy weeknights because it LOOKS impressive but comes together crazy fast. Like, you’ll have dinner on the table before your rice finishes cooking.
It’s also one of those recipes where everyone at the table goes quiet for the first few bites. You know it’s good when that happens!
Let’s Talk About These Ingredients
The Fishcakes
You can totally use store-bought fishcakes if you’re short on time. Look for ones made with actual fish (check the ingredients!).
But making them from scratch? Game changer. I use cod or halibut—anything firm and flaky works beautifully.
The secret is keeping the mixture slightly chunky, not pureed. You want texture!
The Scallops
Fresh is best, but frozen works too if you thaw them properly.
Pat them DRY. Like, really dry. This is the difference between a gorgeous golden crust and sad, steamed scallops.
Sea scallops are perfect here—they’re big enough to get that caramelized exterior while staying tender inside.
The Vegetables
I go with bell peppers, snap peas, and carrots for color and crunch.
But honestly? Use whatever you’ve got. Bok choy is AMAZING in this. Broccoli works. Even frozen stir fry veggies are totally fine!
The key is cutting everything roughly the same size so it all cooks evenly.
The Sauce
This is where the magic lives!
Soy sauce + sesame oil + fresh ginger + garlic = flavor bomb. Add a squeeze of lime juice at the end and it all comes together.
I also love adding a tiny drizzle of honey or a pinch of brown sugar. It balances the saltiness perfectly.
How This All Comes Together
How to Serve This Beauty
The classic move? Jasmine rice.
The rice soaks up all that incredible sauce and makes the meal feel complete.
Want to change it up? Try serving it over:
- Rice noodles (so good!)
- Cauliflower rice (for a lighter version)
- Quinoa (adds a nutty flavor)
- Just by itself if you’re going low-carb
For presentation points, I love garnishing with:
- Fresh cilantro
- Sliced green onions
- Sesame seeds
- Lime wedges (ALWAYS lime wedges!)
- Crushed peanuts for crunch
Storage Tips
Leftovers keep in the fridge for up to 3 days in an airtight container.
Fair warning: the fishcakes lose some of their crispiness. But the flavor? Still amazing.
Reheat gently in a skillet over medium heat. The microwave works in a pinch, but it’ll make everything a bit softer.
I don’t recommend freezing this one. Scallops get rubbery when frozen and reheated. Trust me on this!
Your Questions Answered
Can I use different fish for the fishcakes?
Absolutely! Cod, halibut, tilapia, or even salmon work great. Just make sure it’s firm enough to hold together when you form the patties.
What if I can’t find fresh scallops?
Frozen is totally fine! Just thaw them in the fridge overnight and pat them super dry before cooking. Moisture is the enemy of that golden crust!
Can I make this spicier?
YES! Add red pepper flakes, sriracha, or fresh sliced Thai chilies. Start with a little and taste as you go.
Do I have to make fishcakes from scratch?
Nope! Store-bought fishcakes save tons of time. Look for Asian grocery stores—they usually have great options. Korean fishcakes work beautifully here.
What’s the best oil to use?
I love using vegetable oil or peanut oil for their high smoke points. Sesame oil is great but use it for flavoring in the sauce, not for cooking—it burns easily.
More Recipes You’ll Love
If you’re into quick seafood dinners, check out my:
- [Garlic Butter Shrimp Pasta] (Ready in 20 minutes!)
- [Crispy Fish Tacos] (Family favorite!)
Okay, now go make this!
Your kitchen is about to smell INCREDIBLE. And you’re about to have a new favorite recipe in your rotation.
Made it? Drop a comment below and tell me what you think! Did you change anything? Add more spice? I want to hear all about it.
And don’t forget to rate this recipe—it helps other seafood lovers find it too! ♡
xo,
Marina
Fishcakes and Scallops Stir Fry Recipe
Ingredients
Method
- Prepare the fish mixture: Add fish chunks, panko, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper to a food processor. Pulse until just combined but still slightly chunky (don't over-process!).
- Form patties: With wet hands, shape mixture into 8-10 small patties, about 2 inches wide.
- Fry the fishcakes: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook fishcakes 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
- Prep scallops: Pat scallops completely dry with paper towels. Season lightly with salt and pepper.
- Sear scallops: Add remaining 1 tablespoon oil to the same pan over high heat. Once shimmering, add scallops without crowding. Sear 2 minutes without moving, then flip and cook 1-2 minutes more until golden. Remove and set aside with fishcakes.
- Cook aromatics: In the same pan over medium-high heat, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add vegetables: Toss in bell pepper, snap peas, and carrots. Stir-fry 3-4 minutes until tender-crisp and vibrant.
- Add sauce: Mix all sauce ingredients together and pour into the pan. Stir until sauce thickens slightly, about 1 minute.
- Combine everything: Gently return fishcakes and scallops to the pan. Toss everything together carefully for 1-2 minutes until heated through and coated in sauce.
- Serve: Plate immediately over rice or noodles. Garnish with cilantro, green onions, sesame seeds, and lime wedges.
Notes
- The key to crispy fishcakes is not flipping too soon! Wait until they naturally release from the pan.
- Dry scallops = better sear. Use paper towels and be thorough!
- Have all ingredients prepped before you start cooking—stir fry moves FAST.
- Don’t overcook the scallops! They should be just opaque in the center.
- Use store-bought fishcakes to save time
- Swap scallops for shrimp (cook 2-3 minutes total)
- Try salmon instead of white fish in the fishcakes
- Use any stir-fry vegetables you have on hand
- Make it gluten-free with tamari instead of soy sauce
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently in a skillet over medium heat
- Not recommended for freezing
(NUTRITION – Per Serving)
- Calories: 380
- Protein: 32g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 3g
- Sodium: 890mg
