Step 1: Prepare the Fishcakes

1. 1. Poach the fish fillets in simmering water for about 5 minutes until just cooked through.

1. 1. Drain well and flake the fish with a fork, removing any bones you might find.

1. 1. In a large bowl, combine the flaked fish, mashed potatoes, beaten egg, parsley, green onions, mustard, lemon zest, salt, and pepper.

1. 1. Mix gently until just combined – overmixing will make dense fishcakes!

1. 1. Form into 8 patties (about 3 inches in diameter) and coat each in panko breadcrumbs.

1. 1. Place on a plate and refrigerate for 10 minutes to firm up while you prep other ingredients.

Olivia’s Tip: The refrigeration step might seem skippable when you’re in a rush, but even 5 minutes helps these hold together when cooking. If you’re really tight on time, pop them in the freezer for 3 minutes instead!

Step 2: Prepare the Stir Fry Sauce

1. 1. Whisk soy sauce, honey, sesame oil, and lime juice together in a small bowl until well blended.

1. 1. Set aside – this sauce is the magical elixir that brings everything together!

Step 3: Cook the Fishcakes

1. 1. Heat olive oil in a large non-stick pan over medium heat.

1. 1. Add the fishcakes and cook for 3-4 minutes per side until golden brown and cooked through.

1. 1. Transfer to a paper towel-lined plate and keep warm.

Olivia’s Tip: Don’t crowd the pan! Work in batches if needed – giving each fishcake space ensures they’ll develop that beautiful golden crust instead of steaming.

Step 4: Cook the Scallops

1. 1. Using the same pan (wiped clean), heat butter and olive oil over medium-high heat until shimmering.

1. 1. Make sure your scallops are THOROUGHLY patted dry with paper towels.

1. 1. Season scallops with salt and pepper.

1. 1. Place scallops in the pan, leaving space between each one.

1. 1. Cook without moving them for about 2 minutes until a golden crust forms.

1. 1. Flip and cook for another 1-2 minutes – they should be slightly translucent in the center.

1. 1. Remove from pan and set aside with the fishcakes.

Olivia’s Tip: The secret to perfect scallops is threefold: dry them completely, use a hot pan, and DON’T move them around. Let them do their thing!

Step 5: Complete the Stir Fry

1. 1. In the same pan, add vegetable oil and increase heat to high.

1. 1. Add garlic and ginger, stirring for 30 seconds until fragrant.

1. 1. Add bell peppers, sugar snap peas, and carrots, stirring frequently for 3-4 minutes until crisp-tender.

1. 1. Drizzle in the sauce and gently toss everything until evenly coated.

1. 1. Cook for another minute until everything is glossy and heated through.

1. 1. Return the fishcakes and scallops to the pan just to warm through, about 1 minute.

1. 1. Finish with a sprinkle of fresh cilantro and sesame seeds right before serving.