Fishcakes and Scallops Stir Fry Recipe​

Condensed Table of Important Facts and Figures

Introduction

This Fishcakes and Scallops Stir-Fry is a delightful fusion dish that combines the crispy texture of homemade fishcakes with the tender, succulent flavor of seared scallops. Tossed in a savory stir-fry sauce with vibrant vegetables, this dish is quick to prepare, packed with flavor, and perfect for both weeknight dinners and special occasions. It’s a unique blend of Asian-inspired stir-fry techniques and Western-style fishcakes, making it a standout meal.

Historical Facts

• Fishcakes: Fishcakes have been a staple in coastal cultures worldwide for centuries. They were originally created as a way to use leftover fish and potatoes, making them a practical and economical dish.

• Scallops in Cuisine: Scallops have been prized in both Western and Asian cuisines for their delicate, sweet flavor. In Asian cooking, scallops are often stir-fried or steamed with light sauces to highlight their natural taste.

• Stir-Fry Origins: Stir-frying is a cooking technique that originated in China over 1,500 years ago. It’s known for its quick cooking time and ability to retain the freshness and crunch of vegetables.

Key Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Cuisine: Fusion (Asian-inspired)
• Dietary Info: Contains seafood, gluten-free option

Ingredients

For the Fishcakes:

• 1 lb white fish fillets (e.g., cod, haddock, or tilapia), cooked and flaked
• 2 cups mashed potatoes (leftover or freshly made)
• 1 egg, beaten
• 2 green onions, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• Salt and pepper to taste
• ½ cup breadcrumbs (use gluten-free if needed)
• 2 tbsp olive oil (for frying)

For the Scallops and Stir-Fry:

• 12 large scallops, patted dry
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1-inch ginger, minced

For the Stir-Fry Sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish:

• Fresh cilantro or parsley
• Sesame seeds
• Lime wedges

Instructions

1. Make the Fishcakes:

1. In a large bowl, combine the flaked fish, mashed potatoes, egg, green onions, parsley, lemon zest, salt, and pepper. Mix well.
2. Shape the mixture into 8 small patties and coat each patty in breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Fry the fishcakes for 3-4 minutes on each side, until golden and crispy. Set aside on a paper towel-lined plate.

2. Prepare the Scallops:

1. Heat 1 tbsp vegetable oil in a large pan or wok over high heat.
2. Season the scallops with salt and pepper. Sear them for 1-2 minutes on each side until golden and just cooked through. Remove and set aside.

3. Stir-Fry the Vegetables:

1. In the same pan, add the remaining 1 tbsp vegetable oil.
2. Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
3. Add the bell peppers, snap peas, and carrot. Stir-fry for 3-4 minutes until tender-crisp.

4. Make the Sauce:

1. In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and sesame oil.
2. Pour the sauce into the pan with the vegetables. Add the cornstarch slurry and stir until the sauce thickens (about 1-2 minutes).

5. Combine and Serve:

1. Gently toss the fishcakes and scallops in the stir-fry sauce and vegetables.
2. Garnish with fresh cilantro, sesame seeds, and lime wedges.
3. Serve immediately.

Recipe Notes

• Fishcake Variations: Use canned tuna or salmon instead of fresh fish for a quicker option.
• Vegetarian Option: Replace fishcakes and scallops with tofu or tempeh.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan.

Nutritional Information (per serving)

• Calories: 400
• Carbs: 30g
• Protein: 30g
• Fat: 15g

Cuisine and Cultural Context

This recipe is a fusion of Asian-inspired stir-fry techniques and Western-style fishcakes. Stir-frying is a quick and healthy cooking method popular in Asian cuisine, while fishcakes are a staple in many coastal cultures. Together, they create a unique and flavorful dish.

What to Serve With This Recipe

This Fishcakes and Scallops Stir-Fry is a complete meal on its own, but here are some great pairings to round out your dinner:

1. Side Dishes:

• Steamed Jasmine Rice: A simple base to soak up the delicious stir-fry sauce.
• Garlic Noodles: Add a carb-rich side for a heartier meal.
• Asian Slaw: A refreshing, crunchy salad with a tangy dressing.

2. Appetizers:

• Spring Rolls: Crispy vegetable spring rolls with a sweet chili dipping sauce.
• Miso Soup: A light and comforting starter.

3. Drinks:

• Green Tea: A light and refreshing beverage to balance the meal.
• White Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs well with seafood.

4. Desserts:

• Mango Sticky Rice: A sweet and tropical dessert to end the meal.
• Lychee Sorbet: A light and fruity palate cleanser.