Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Arancini
For the Lemon Garlic Aioli
For the Kabayaki Sauce
Method
Prepare the Butterfish
- 1
Cook the Butterfish
In a skillet over medium heat, add a little oil and cook the butterfish fillets for 3-4 minutes on each side until cooked through. Remove from heat, flake into small pieces, and set aside.
Make the Arancini
- 2
Cook the Risotto
In a saucepan, heat the vegetable broth until simmering. In another pot, sauté the shallots and garlic in olive oil until translucent. Add the Arborio rice and toast for 2 minutes. Gradually add the broth, stirring continuously until the rice is cooked and creamy. Mix in the flaked butterfish and Parmesan cheese. Allow to cool.
- 3
Form the Balls
Once the risotto mixture is cool, form small balls (about 1-2 inches in diameter). Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- 4
Fry the Arancini
In a deep pan, heat oil over medium heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Prepare the Lemon Garlic Aioli
- 5
Mix the Aioli
In a bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well and adjust seasoning to taste.
Make the Kabayaki Sauce
- 6
Combine the Sauce Ingredients
In a small saucepan, combine soy sauce, mirin, and sugar. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat.
