Ingredients:

  • 1 lb Korean-style fishcakes, sliced into bite-sized pieces
  • 0.5 lb Sea scallops, side-muscle removed
  • 1 tbsp Cornstarch
  • 2 cups Shredded cabbage
  • 1 large Carrot, julienned
  • 1 Green bell pepper, thinly sliced
  • 3 Green onions, cut into 2-inch batons
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Toasted sesame oil
  • 1 tsp Rice vinegar
  • 0.5 tsp White pepper
  • 3 cloves Garlic, minced
  • 1 inch Fresh ginger, grated
  • 2 tbsp Coconut oil

Instructions:

  1. Pat your 0.5 lb sea scallops extremely dry with paper towels. Remove that little rectangular side muscle if it's still attached — it’s tough and won't soften. Toss the scallops in 1 tablespoon of cornstarch until lightly coated.
  2. Heat 1 tablespoon of coconut oil in your skillet over high heat until it just starts to shimmer. Add the 1 lb of sliced fishcakes. Cook for about 3 minutes until the edges are golden and slightly puffed. Remove them from the pan and set aside.
  3. Add the remaining tablespoon of coconut oil. Place the scallops in the pan, making sure they aren't touching. Sear for 2 minutes on the first side until a deep golden crust forms. Flip and cook for 1 more minute. They should feel slightly firm but still have some give. Move them to the plate with the fishcakes.
  4. Into the same hot pan, toss the 2 cups of shredded cabbage, julienned carrot, and green bell pepper. Stir constantly for 2 minutes until the cabbage begins to wilt but stays bright.
  5. Push the veggies to the side. Add the 3 cloves of minced garlic and 1 inch of grated ginger to the center. Let them sizzle for 30 seconds until the aroma fills the room. Don't let them brown too much or they’ll turn bitter.
  6. Add the 3 green onion batons back in. Pour in the 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of rice vinegar, and 0.5 teaspoon of white pepper.
  7. Toss everything together. The juices from the vegetables will mix with the sauces to create a light glaze. This usually takes about 1 minute of vigorous stirring.
  8. Bring the fishcakes and scallops back into the pan. Toss gently for 30 seconds just to warm them through and coat them in that savory sauce.
  9. Turn off the heat. Drizzle the 1 teaspoon of toasted sesame oil over the top.
  10. Serve immediately over steamed rice. You want to see that steam rising and smell the toasted sesame oil hitting the air.