Butterfish Arancini Recipe
Lemon Garlic Aioli, Kabayaki
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.
Arancini
Lemon Garlic Aioli
Kabayaki Sauce
Method
Arancini Preparation
- 1
Cook the Butterfish
In a pan, cook the butterfish fillets until fully cooked and flaky. Remove from heat and set aside.
- 2
Prepare the Risotto
In a saucepan, heat the chicken broth until simmering. In a separate pan, sauté the onion and garlic until translucent. Add the Arborio rice and toast for 2 minutes. Gradually add the broth, one ladle at a time, stirring until absorbed. Cook until the rice is creamy and al dente.
- 3
Combine Ingredients
Once the risotto is cooked, fold in the cooked butterfish, grated Parmesan, salt, and pepper. Allow the mixture to cool.
- 4
Form Balls
Once cooled, form the risotto mixture into balls about the size of a golf ball, dipping each in the beaten egg, then rolling in breadcrumbs.
- 5
Fry the Arancini
Heat the vegetable oil in a deep fryer or heavy pot. Fry the arancini in batches until golden brown. Drain on paper towels.
Lemon Garlic Aioli Preparation
- 6
Mix Aioli Ingredients
In a bowl, combine mayonnaise, lemon juice, minced garlic, salt, and pepper. Mix until smooth and well combined.
Kabayaki Sauce Preparation
- 7
Prepare Kabayaki Sauce
In a small saucepan, combine soy sauce, mirin, and sugar. Heat gently until the sugar dissolves and the sauce thickens slightly.
