“Also known as tile fish, amadai is a firm, white, dense, meaty fish. In Australia, you can substitute the amadai with alfonsino, John Dory, or any delicate white fish.” Adam Liaw, Destination Flavour Singapore






Skill level

Average: 5 (6 votes)


  • 2 skinless amadai (tile fish) fillets (about 80 g each)
  • 2 g salt
  • pinch of freshly ground black pepper
  • 1 tbsp white sesame oil
  • a drizzle of grapeseed oil
  • 8 g thinly sliced white onion
  • 10 g baby spinach
  • 20 g sea urchin roe, thinly sliced (optional)
  • 50 g winter black truffle
  • finely chopped chives, to serve


  • 100 g finely chopped burdock root (see Note)
  • 60 ml (¼ cup) sake
  • 80 ml (⅓ cup) mirin
  • 100 ml soy sauce
  • a sprinkle of brown sugar
  • 1 tsp black olive paste
  • 10 g black truffle paste
  • ½ tsp chopped anchovy

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.


Preheat a grill to low.

Place the fish fillets on a baking tray, lightly season with salt and pepper, and drizzle with the sesame oil. Set aside.

To make the sauce, place the burdock, sake, mirin, soy and brown sugar in a small saucepan and stir over low heat until just warmed, then remove from the heat.

Heat a small drizzle of grapeseed oil in a small frying pan over low heat. Add the onion and stir for 3-4 minutes until soft but not coloured.

Drop the spinach into a saucepan of boiling water, then drain immediately. Squeeze out the excess liquid and spread out over two plates. Place the fish under the grill and cook until just opaque, then remove and spoon over a little of the sauce. Return to the grill and cook until just cooked through but not coloured. Place on top of the spinach, then top with the onion.

Stir the olive paste, truffle paste and anchovy into the remaining sauce and stir over low heat until just heated through. Spoon the sauce over the top of the onion, then top with the fresh sea urchin roe, if using. Shave a little black truffle over the top and scatter with chives to serve.



• Known as gobo in Japanese, fresh burdock root can be hard to find in Australia, but you can buy it frozen from Japanese food shops.


Image by Adam Liaw.

Destination Flavour Singapore airs Thursdays at 8pm on SBS. Visit the program page for more details, recipes and guides.