Fishball Sauce Recipe

Fishball Sauce

Dipping Sauce for Fishballs

Fish balls are popular street-food in the Philippines that are sold by street vendors pushing wooden deep frying carts. The balls are fried then served skewered in bamboo sticks, and offered with a choice of dipping sauces. Here's one of the more popular dipping sauce right from Manong's kitchen.

 

• 1½ cup water
• ¼ cup brown sugar
• 1 tbsp cornstarch
• 1 tbsp all purpose flour
• 2 tbsp soy sauce
• 1 small red onion, minced
• 2 cloves garlic, minced
• 1 siling labuyo, sliced

1. In a sauce pan, dissolve cornstarch, flour, and brown sugar in water.

2. Stir in soy sauce. Put the pan on the stove and bring to a boil.

3. Add red onion, garlic, and siling labuyo. Omit the chili and add a little more sugar if you prefer a sweet rather than a spicy dipping sauce.

4. Reduce heat. Stir constantly to prevent scorching.

5. Simmer until sauce thickens. Serve with fried fishballs, kikiam or squidballs.