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Fishball Sauce Recipe, Streetfood Style!

1 cup water
1/4 cup brown sugar
1 tsp cornstarch
1 tsp all purpose flour
2 tbsp soy sauce
finely chopped onion and garlic
chopped siling labuyo (optional)
Thats right! No vinegar. I never thought this is the key to having the right combination
of ingredients to make the right fishball sauce, kalye style. HAHAHA!
Dissolve brown sugar, cornstarch, flour and soy sauce with water on a sauce pan. Bring
to a simmer until the sauce thickens (you know how thick Manong Fishballs sauce is,
right?). Transfer on a saucer or sauce jar and add finely chopped garlic, onion and siling
labuyo (only you prefer sweet and spicy).
Fish balls in the Philippines are sold by street vendors pushing wooden deep frying
carts. The balls are friend then served skewered, and most often offered with a choice of
three kinds of dipping sauces:

- Spicy (white/orange colored) vinegar, water, diced onions and garlic
- Sweet (brown gravy colored) corn starch, banana ketchup, sugar and salt

- Sweet/Sour (amber or deeper orange colored) the sweet variety with lots of small hot
chilis added.
Here is my recipe for fish/squid ball sauce.
Mix together in a saucepan: -
3/4 cup sugar
1/4 cup vinegar
1 tablespoon soysauce
1 tablespoon flour
1/4 cup water
Stir them together under low heat until the sugar has melted and the sauce becomes thick.
Add salt and pepper to taste Voila, now you can eat what you crave without the guilt
(or less).
Red Sweet and Sour Fish Ball Sauce 1/2 Cup Vinegar
1/2 Cup White sugar
1 tablespoon Catsup, to color
1 tablespoon Cornstarch


Pour Vinegar into pan, dissolve sugar, low-medium heat.
Dissolve catsup in 1/4-cup water, then mix with vinegar and sugar in pan. Slowly
Dissolve cornstarch in 1/4-cup water, then add to mixture, stir.
Turn to high heat for 10secs or until consistency is just right., add grounded
Brown Fish Ball Sauce

Same procedure just add Sprite or 7 Up to vinegar and sugar mixture (according to taste)
some fish ball vendors use Royal or Orange Soda.
For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
Note: Corn Starch makes a clear sauce, Flour makes a merky looking sauce, no difference
in developing consistency)

Fish Ball Sauce 1


1/3 cup granulated white sugar
1 1/2 teaspoons fine salt
1/4 cup unsweetened pineapple juice
2 tablespoons cornstarch
1 cup water
1 teaspoon soy sauce
1 American lemon, washed and sliced thinly into rounds


Combine the first 6 ingredients in a saucepan. Cook over medium heat
until slightly thick. Remove from heat and quickly stir in the lemon

Fish Ball Sauce 2


1/3 cup vinegar
1/2 cup granulated white sugar
1/4 cup tomato catsup
4 teaspoons soy sauce
1 cup water
4 teaspoons cornstarch dispersed in 1/4 cup water
1 cup carrots, cut into strips
1 cup red or green bell pepper, cut into strips
1/2 cup sliced onions
1 cup canned pineapple chunks, well-drained


Combine the vinegar, sugar, catsup, soy sauce and water in the
Let it boil without stirring. Add the cornstarch solution and the
vegetables. Stir continously over low heat until thick.

1. my version:

1 piece sili
half onion chopped
3 cloves garlic, chopped.
1 tblspoon say sauce
2 tblspoon sugar.
pepper/ salt.

saute onions til slightly browned, brown onions, saute sili.

add tbl spoon of soysauce, 2 tblspoons on sugar.

1 cup of water.. an simmer for 3 minutes.

then add cornstarch solution to thicken sauce.

Sa vinegar sauce niya - vinegar, red onions, garlic, labuyo (red and
green), a lil salt and sugar, a squeeze of calamansi in some cases.

Sa sweet brown sauce - panocha, labuyo and maybe a lil cornstarch as

Homemade Fish Balls
This street food staple gets a better-for-you, whip-it-at-home upgrade. Just fry,
skewer, and dip!

400 to 500 grams fish fillet (any fish may be used; we used tilapia for this recipe)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying

For the sauce
1 cup vinegar
1 cup Sprite or 7-Up
1 cup brown sugar
3 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 3 tablespoons water
chili flakes or chopped fres birds eye chili (optional)

1 Poach the fish fillet in salted water with the ginger.

2 Once cooked, flake the fish to make about 4 cups of flaked fish.

3 In a separate pot, boil potatoes and carrots until soft.

4 Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor.
Pure until smooth.

5 Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt
and pepper.

6 Form into 1-inch balls. Simmer in fish stock until opaque. Drain.

7 To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready
to cook.)

8 Make the sauce: In a pan, mix together vinegar, soda, sugar, and soy sauce.
Simmer until sugar is dissolved. Add the cornstarch mixture (increase the
amount for a thicker consistency); boil to remove the starchy taste. For a spicy
sauce, add chili. Serve with fish balls.

1. eto po...

8 cloves garlic, minced
1 1/2 T sugar
1/4 t salt
1/2 t ground black pepper
1 T + 1 t vinegar
1 T soy sauce
3/4 cup water
1 T cornstarch

Mix all ingredients until cornstarch is completely dissolved. Cook over
low flame until slightly thick.

sa isang mix bowl pagsama-samahin mo lang ito then pakuluan

1 cup of water
2 tbps of soysouce
5 tbps sugar

then mag-mix ka uli ng 3tbsp of flour (or tantyahin mo na lang)
sa water then ihalo mo dun sa kumukulong mixture mo.....pag
medyo ok na yung lapot ihalo mo yung hiniwang siling
labuyo...then konting durog na paminta....

ok na....meron ka ng fish ball sauce....