Description
A delicious and versatile recipe for Fishball Sauce, a Filipino-style sweet, tangy, and optionally spicy sauce perfect for pairing with fried fishballs or other street food-style snacks.
Ingredients
Scale
For the Fishball Sauce:
- 2 cups water
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons vinegar (white or cane)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chili flakes or hot sauce (optional for spice)
- Salt to taste
Instructions
- In a saucepan, combine water, brown sugar, soy sauce, vinegar, garlic, onion, black pepper, and chili flakes/hot sauce. Bring to a gentle boil.
- Slowly stir in the cornstarch slurry until the sauce thickens, about 1–2 minutes.
- Taste and adjust salt or spice as desired. Remove from heat and cool slightly before serving with fishballs or snacks.
Reduce heat and simmer for 5–7 minutes.
Notes
- This sauce can be strained for a smoother texture.
- Store leftover sauce in a jar in the refrigerator for up to one week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce, Dip
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
