One of Masa’s most popular dishes at his restaurant in Cairns, M Yogo, he uses traditional Middle Eastern pastry to wrap the wild barramundi and finishes with two beautiful sauces to compliment the flavours and textures. "This is a stunning dish that manages to retain beautifully delicate seafood flavours, while also building layers of luxury and richness through its other components. While the sauce, mousse and sabayon might seem like powerful elements, they are wonderfully handled to let the seafood do the talking, and so any wine match needs to be sensitive to this as well. We need some delicate citrus flavours to lift the seafood flavours even higher, and some creaminess and texture to match the sauce. You could possibly lean towards an aged semillon, but I’ve chosen an elegant sparkling wine from Tasmania just to change things up a bit. With bright acidity, a bit of body and all-round finesse, good sparkling wine can be a fantastic partner for richer main dishes." - Dan Coward






Skill level

Average: 4 (1 vote)



  • 2 scallops
  • 2 tiger prawns, peeled, deveined
  • 1 tbsp cream
  • salt and pepper, to taste


  • 320 g wild barramundi
  • 80 g kataifi pastry
  • 100 ml olive oil


  • 100 g beans
  • 100 g broccoli
  • 1 tbsp butter
  • 100 g carrot
  • 100 ml vegetable stock
  • salt and pepper, to taste

Prawn cream

  • 4 tiger prawns, peeled, deveined
  • 100 ml white wine
  • 4 tbsp sauce Américaine (or substitute with ketchup)
  • 100 ml lobster or fish stock
  • 4 tbsp cream
  • salt and pepper, to taste


  • 1 egg yolk
  • 1 tbsp white wine vinegar
  • salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink Bay of Fires Tasmanian Cuvée NV (Sparkling Pinot Noir Chardonnay), Tamar Valley, Tas

To make the filling, blend the scallops and tiger prawns together until roughly minced. Add the cream and season with salt and pepper.

Preheat the oven to 160°C.

To make the paupiettes, place the fish between two sheets of plastic wrap. Gently pound the fish fillets to flatten. Place the filling on top of the flattened fish fillet. Roll the fish over to enclose the filling, making sure the opening stays at the bottom, then wrap with plastic wrap and rest in the fridge for a couple of minutes.

Take out the paupiettes and wrap them up with kataifi pastry.

Preheat the olive oil in a small saucepan over a medium heat. Sauté the fish on both sides until the kataifi is crisp and golden brown. Transfer to a baking tray and place in the oven for approximately 15 minutes, or until the fish is tender and the filling is warmed through. Take the fish out and check to see the fish is cooked using the tip of a knife. If it is not cooked return it to the oven for another 3 minutes.

To make the garnish, blanch the beans and broccoli in a saucepan of lightly salted boiling water for 3 minutes. Cool the broccoli and beans in an iced water bath to stop the cooking and maintain the bright colour. Melt the butter in small saucepan over a medium heat and add the carrot. Cook halfway through, and then add the vegetable stock and seasoning. Cook the carrot and add in the broccoli and beans to let them reheat.

To make the prawn cream sauce, heat some oil in a small pan. Add the tiger prawns and cook over a medium heat until they change colour. Add the white wine. Once cooked, remove the prawns and add the sauce Américaine and stock. Bring to the boil. Reduce the sauce and then add in the cream. Season with salt and pepper.

To make the sabayon, half fill half a saucepan with water and bring to the boil. Remove from the heat. Whisk the egg yolk, white wine vinegar and salt and pepper in a heatproof bowl over the pan of water. Whisk the mixture until the mixture doubles in volume.

Serve the fish paupiettes with the vegetables, sabayon and prawn cream sauce.