Homemade Fishball Sauce Recipe! This Homemade fish ball sauce recipe has thickened base with garlic, brown sugar, and soy sauce. Dip your cooked fish ball in this decadent sauce.
If you want to make your own fishball at home, use this Homemade Fishball Recipe.
Homemade fishball sauce recipe (favorite Filipino street food)
Fishball is one of my favorite Filipino street food. It brings great memories of my childhood and how my grandma tried to feed us good food when we stayed with her. I remembered her before the clay stove, patiently stirring this sauce and pounding the fish meat using a cleaver. It was a beautiful sight, but I realize now that she did not have to make her fishballs from scratch since fish balls are sold in tons in the wet market, and street food vendors sell them.
Kudos to Lola ( grandma). She showed love by making them.
Here in the USA, making fishballs is effortless. Instead of how grandma used the cleaver to make the fishcake, I can use a stand mixer or food processor and instead of the clay pot and starting to make my own fire to cook the fish sauce, with just one click of the stove button, I can easily start cooking. It is a breeze making it.
It’s the forming of the ball that is cumbersome. Forming the Fish balls can become messy and I can’t make myself touch the fish paste, so I don’t use my hand to form the fish balls, rather, I scoop one tablespoon of the mixture, and I use another spoon to develop it into a ball, down to the boiling water.
The sauce is easy to make. This sauce is Pinoy-style and you can tell by its sweetness. We, Filipinos, love anything sweet.
Last week I posted the Fishball recipe and this Homemade fish ball sauce because they go hand in hand. This sauce can be made spicy according to your spice tolerance. The ingredients of this Fishball sauce are very accessible; some can be in your pantry. This sauce recipe calls for flour and con starch for two thickening agents. Homemade fish balls are indeed straightforward to make. Fish balls and fish balls sauce go hand in hand, and fish balls sauce is a dedicated sauce to dip your fishballs. In this post, I will share this Homemade Fish Balls Recipe.
What is Fishball Sauce?
Fishball sauce is the dedicated dipping sauce for fish balls. Fishball sauce consists of cornstarch all-purpose flour, brown sugar, onion, and garlic. The mixture is cooked on low heat until the sauce thickens.
Deep-fried fish balls and this thickened sauce go so well together. This homemade fishball sauce accentuates the fish flavor of the fishballs.
Manong, on his bike, has a big frying pan filled with oil, and you order two or three fishballs, and he threads the fishball in a skewer and hands it to you- piping hot, and you then dip it in a container full of sauce. Everybody followed suit and drowned the fish balls skewer again in the same container. The thought of sanitation was not a big deal back then, but that was a fun memory.
I remember this dipping sauce so well since Fish balls are sold anywhere in the Philippines. Street vendors were hanging out on their bikes, and people were conversing while waiting for their orders.
How do you Make Pinoy Style fish sauce?
I got the fishball sauce recipe in YT and this is the sauce I remembered growing up. In every recipe I make in this food blog, I always prepare the ingredients and measure them as required, and I also make sure that the equipment I need is clean and ready.
The ingredients vary depending on how spicy the fishball sauce is in line with your preference. I added sugar and skipped the red chili pepper in the fishball sauce recipe since my family wanted it non-spicy.
First, mix water, soy sauce, cornstarch, and all-purpose flour in the saucepan, mix the ingredients to make sure that the thickener diffuses. Dissolve the flour and cornstarch properly. I turn on the heat and stir continuously until the mixture boils and thickens. I add the minced garlic and onion and season with salt and pepper. You can add more salt and pepper, depending on your preference.
I use brown sugar instead of white granulated sugar since white sugar doesn’t enhance this fishball sauce’s brown color.
You can serve this sauce with fried kikiam, fresh lumpia, and Lumpia, and I even dip my fried chicken with this sauce. chicken balls.
What is Fishball sauce made of?
- Soy sauce
- Minced garlic
- Red onion chopped
- Brown Sugar
- ground pepper
- cornstarch and all-purpose flour
What brand of Soy sauce to Use?
There are several soy sauce brands in your store. I used silver swan soy sauce in the Philippines, but it’s not carried here in our grocery store. The closest brand that captured the Silver Swan flavor is the First Street brand; it is sold at chef stores. If you can’t find this brand too, you can use Kikkoman. You can find Kikkoman in the Asian section of your store.
What sugar to use
I use brown sugar since it enhances the brown color of the sauce. You can use white sugar too.
Spicy Fish Ball Sauce Vs. Mild Fish Ball Sauce
Making your sauce spicy or sweet, it’s up to you. I like my spicy sauce, but since my kids are not fans, I leave it as it is- sweet without spice. If you want the extra kick of spiciness, add a few tablespoons of red chili pepper and add according to your heat tolerance. How do you Make Spicy Fish Ball Sauce?
How do you store it?
Place in an airtight container and put in the fridge for three days. You can freeze it too.
Tips and tricks
- Avoid lumps: Combine the water, soy sauce, cornstarch, and all-purpose flour. Mix completely, making sure there are no lumps and turn the heat on to medium heat.
- Slowly add the spice: Add the salt and pepper intermittently. Add a small amount of salt and pepper and taste if it’s according to your liking. Do the same with the sweetness and the spiciness.
Homemade Fishball Sauce Recipe
- 1 small saucepan
- 1 ladle
- 2 cups water
- 3 tablespoons soy sauce
- 1/2 cup brown sugar
- 1 tablespoon cornstach
- 2 tablespoons all-purpose flour
- 1 small red onion minced
- 2 tablespoons garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Place the water, soy sauce, sugar, corn starch, all-purpose flour in the small sauce pan. Mix until there are no lumps.
- Turn the fire to low heat and mix until the mixture is thick.
- Add the onion, garlic, salt and pepper. Cook for two more minutes and turn off heat. Let cool and transfer in a container. Refrigerate dor one week, or place in a sealed container and freeze.