Seaside Delight: Fishcakes and Scallops Stir Fry Recipe with Ginger-Soy Glaze

Ingredients

• 12 oz (340 g) white fish fillets (such as cod or haddock), skin removed
• 1 medium potato (about 200 g), peeled and diced
• 1 small shallot, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 large egg, beaten
• ½ cup (50 g) breadcrumbs (panko preferred)
• 2 tbsp vegetable oil (for frying)
• 12 large scallops (about 7 oz / 200 g), patted dry
• 1 tbsp vegetable oil (for scallops)
• 1 red bell pepper, thinly sliced
• 1 small carrot, julienned
• 2 spring onions, sliced
• 1 cup (100 g) snap peas, trimmed
• 1-inch (2.5 cm) piece fresh ginger, grated
• 2 cloves garlic, minced
• 3 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• ½ tsp chili flakes (optional)