Fishcakes and Scallops Stir Fry
A delicious seafood stir fry combining crispy fishcakes and tender seared scallops, brought together with a savory, aromatic sauce.
Equipment
- Non-stick pan
- Food processor
Ingredients
Fishcakes
- 200 g white fish (cod, pollock, or ling) fresh or defrosted
- 1 tbsp Thai fish sauce
- 1 tbsp red curry paste
- 1 egg beaten
- 2 tbsp breadcrumbs
- 1 spring onion finely chopped
- 1 tbsp coriander chopped
- 1 tsp lime zest
Scallops
- 8 scallops large, fresh
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tsp lime juice
Stir Fry Base
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 tsp ginger grated
- 50 ml coconut milk optional
Vegetables
- 1/2 bell pepper sliced
- 1/2 cup snap peas
- 1/2 cup baby corn
Instructions
- Blend white fish, fish sauce, red curry paste, lime zest, coriander, and spring onion in a food processor until smooth.
- Add breadcrumbs and a beaten egg, mix well. Shape into small patties.
- Chill fishcakes for 15 minutes to firm up.
- Heat oil in a pan over medium heat and fry fishcakes for 3-4 minutes per side until golden brown. Set aside.
- Season scallops with salt, white pepper, and lime juice.
- In the same pan, sear scallops over high heat for 1-2 minutes per side until golden. Remove and set aside.
- Prepare the stir fry sauce by whisking together soy sauce, fish sauce, brown sugar, garlic, ginger, and coconut milk.
- Stir fry bell peppers, snap peas, and baby corn in a pan for 2-3 minutes.
- Add the fishcakes to the pan, pour in the sauce, and toss gently.
- Finally, place scallops on top and let everything warm through for 1-2 minutes. Serve immediately.
Notes
For extra flavor, serve with jasmine rice or garnish with fresh coriander and lime wedges.