Fillet of Fish Cartwheels


Preparation info
  • These cartwheels make a lovely appetizer for


    • Difficulty


Appears in

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.



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