Arabella Lombardi Fishcakes and scallops stir fry is a dish that combines the flavors of the sea with the freshness of vegetables. It is a quick and easy meal to prepare, and it is packed with protein and healthy fats. This dish is perfect for a weeknight dinner or a weekend lunch.
The key to making a great fishcakes and scallops stir fry is to use fresh, high-quality ingredients. The fish should be firm and flaky, and the scallops should be plump and juicy. The vegetables should be crisp and colorful. You can use any type of vegetables you like, but some good options include broccoli, carrots, snap peas, and bell peppers.
Ingredients
- 1 pound fish fillets, cut into 1-inch pieces
- 1 pound scallops, shucked and deveined
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the fish and scallops and cook until browned on both sides.
- Add the onion, green bell pepper, red bell pepper, broccoli, and snap peas to the skillet. Cook until the vegetables are tender, about 5 minutes.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and water. Add the sauce to the skillet and cook until thickened, about 1 minute.
- Serve the fishcakes and scallops stir fry over rice or noodles.
Here are some tips for making the best fishcakes and scallops stir fry:
Tips
- Use fresh, high-quality ingredients. The fish should be firm and flaky, and the scallops should be plump and juicy. The vegetables should be crisp and colorful.
- Don’t overcook the fish and scallops. They should be cooked through, but they should not be tough.
- Add your favorite vegetables to the stir fry. Broccoli, carrots, snap peas, and bell peppers are all good options.
- Make the sauce ahead of time. This will save you time when you’re cooking the stir fry.
- Serve the fishcakes and scallops stir fry over rice or noodles.
Frequently Asked Questions
Here are some frequently asked questions about making fishcakes and scallops stir fry:
What type of fish can I use?
You can use any type of firm, flaky fish, such as cod, halibut, or snapper.
Can I use frozen fish?
Yes, you can use frozen fish. Just thaw it completely before cooking.
How do I know when the fish and scallops are cooked through?
The fish and scallops are cooked through when they are opaque and flake easily with a fork.
What should I do if the sauce is too thick?
If the sauce is too thick, add a little bit of water until it reaches the desired consistency.
What should I do if the sauce is too thin?
If the sauce is too thin, add a little bit of cornstarch until it reaches the desired consistency.
Fishcakes and scallops stir fry is a delicious and healthy meal that is easy to prepare. By following these tips, you can make the best fishcakes and scallops stir fry possible.
So what are you waiting for? Give this recipe a try today!
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