Fillet of Fish Cartwheels

Name: Fillet of Fish Cartwheels (燴魚捲)
Yield: These cartwheels make a lovely appetizer for 8 or a light meal for 2 with vegetables.
Cuisine: Chinese
Ingredients: Roasted salt-pepper; 1 medium whole scallion, finely chopped; 2 quarter -sized slices peeled ginger, minced; ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon dry sherry; ½ pound fillet of flounder or sole; 2 egg-sheet wrappers; 3 tablespoons oil; 1 tablespoon cornstarch dissolved in 1 tablespoon water

燴魚捲

Preparation info

These cartwheels make a lovely appetizer for
8
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Cut diagonally to reveal swirls of white fish and yellow eggs, these “cart-wheels” make a lovely appetizer or first course. The fish is delicate and moist, the egg wrappers slightly brown and crunchy outside, soft inside.

Ingredients

2 egg-sheet wrappers
½ pound fillet of flounder or sole
1

Asia
China
Starter
Gluten-free

Method

Make the egg-sheet wrappers and set them aside.

Rinse the fillet and drain it; do not pat it dry. Lay it smooth side down and scrape it with a sharp knife or spoon to shave off the meat, discarding any stringy membranes or bones. Pile up the fish and march-chop it repeatedly until the texture is smooth. Add the marinade and mix well.

Divide the fish into 2 portions and spread ev