Ingredients:

  • 1 pound (450g) white fish fillet (e.g., cod or haddock)
  • 1 medium (150g) potato, peeled and diced
  • 1/4 cup (30g) breadcrumbs
  • 1 large egg
  • 2 tablespoons (30g) mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Olive oil, for frying
  • 8 large (250g) scallops, cleaned and patted dry
  • 1 cup (150g) bell peppers, sliced (red, yellow, and green)
  • 1 cup (100g) snap peas
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons (45ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15g) honey (or agave syrup for vegan option)
  • 2 green onions, chopped for garnish

Instructions:

  1. Boil diced potato in salted water until tender, about 15 minutes.
  2. Drain and mash the potato in a large bowl.
  3. In the same bowl, add finely chopped fish, breadcrumbs, egg, mayonnaise, mustard, salt, and pepper; mix until combined.
  4. Shape the mixture into patties and place them on a baking sheet.
  5. Chill in the refrigerator for 30 minutes.
  6. Heat olive oil in a frying pan over medium heat.
  7. Fry fishcakes for 4-5 minutes per side or until golden brown and cooked through.
  8. In the same pan, add bell peppers and snap peas; stir-fry for 2-3 minutes.
  9. Add garlic and ginger; stir-fry for another minute until fragrant.
  10. Stir in scallops and cook for 3-4 minutes until opaque and slightly browned.
  11. Drizzle with soy sauce, sesame oil, and honey; mix well.
  12. Serve the stir fry alongside or on top of the fishcakes and garnish with chopped green onions.