How to Make Your Own Fishball Sauce! This Fishball Sauce Recipe has a base that is thickened with soy sauce, brown sugar, and garlic. Dip your cooked fish ball in this decadent sauce.
Fish balls are a popular street food in many Asian countries. They are tasty bite-sized balls made from fish paste and seasoning, then deep fried to perfection. But what really takes fish balls to the next level is dipping them in an addictive sweet and savory fish ball sauce!
In this article, I’ll explain in detail how to make authentic fish ball sauce from scratch. It’s much easier than you think and you’ll be hooked after the first taste. Let’s get started!
An Overview of Fish Ball Sauce
Fish ball sauce has a sweet, salty, and slightly spicy flavor It is thick, sticky, and gloopy in texture, coating the fish balls nicely when you dip them The sauce is brown in color.
Street food vendors in countries like the Philippines often just call it “fish ball sauce” or “special sauce”. But you may also see it labelled as “manong sauce”.
The sauce goes well not just with fish balls but also other street food favorites like squid balls, kikiam balls, and tempura. Filipinos even love to use it as a sauce for French fries or as a condiment for fried chicken.
Main Ingredients
Fish ball sauce has a short but impactful list of ingredients. Here are the main ones:
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Liquid – Water or chicken/fish stock form the liquid base. Some recipes also add a splash of vinegar.
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Sweetener – White sugar or brown sugar adds sweetness.
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Soy sauce – For saltiness and umami flavor.
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Starch – Corn starch and/or all-purpose flour are used as thickeners.
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Aromatics – Onion and garlic provide savory depth.
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Spice – Usually chili or pepper flakes for heat.
As you can see, the ingredients are very easy to source. You can tweak and balance the ingredients to create your own personalized version.
Step-By-Step Instructions
Follow these simple steps to make fish ball sauce from scratch:
1. Prepare the ingredients
Gather all the sauce ingredients and prep them. Here’s what you’ll need for a medium batch:
- 1 cup water
- 3 tbsp soy sauce
- 1/2 cup brown sugar
- 1 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 small onion, minced
- 2 tbsp garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Small red chili, chopped (optional)
Mince the onion and garlic. Chop the chili if using.
2. Make the slurry
In a small pot or saucepan, combine the water, soy sauce, sugar, cornstarch, and flour. Whisk well until fully blended and smooth.
Make sure no lumps form, especially with the cornstarch and flour.
3. Cook the sauce
Put the pot over medium heat. Cook the sauce, stirring continuously until it thickens to your desired consistency.
This usually takes 3-5 minutes. Be vigilant and keep stirring to prevent burning.
4. Add the aromatics
Once the sauce has thickened, stir in the minced onion and garlic. Add a pinch of salt and pepper too.
Cook for 1-2 more minutes, then remove from heat.
5. Finish with chili (optional)
If you want some heat, add the chopped chili now. Stir to evenly distribute.
Taste and adjust seasoning if needed. Add more soy sauce, sugar, or vinegar for flavor balance.
6. Cool and store
Let the fish ball sauce cool down slightly before transferring to a jar or bowl.
You can use it immediately or store in the fridge for up to 1 week. It lasts for months in the freezer.
The sauce will thicken more upon cooling. Simply reheat when needed, adding a splash of water if too thick.
And that’s it! With just a few minutes of easy cooking, you’ll have the perfect dipping sauce for fish balls.
Tips for Making the Best Fish Ball Sauce
Here are some tips and tricks to nail the ideal fish ball sauce:
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Use good quality soy sauce for maximum umami flavor. Go for Philippine brand Silver Swan if you can find it. Otherwise, Kikkoman is a good supermarket alternative.
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Brown sugar enhances the color better than white sugar. But you can use either.
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For spicy sauce lovers, increase the amount of minced chili to your desired level of heat.
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Adding a splash of rice vinegar adds a nice zing.
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Saute the garlic and onion in oil first to deepen the flavor before adding to the sauce.
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For convenience, double or triple the recipe then portion and freeze the extras.
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Ensure sauce is well chilled before dunking piping hot fried fish balls, so it doesn’t splatter.
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Provide individual dipping bowls rather than a communal one for more hygienic sharing.
What to Dip in Fish Ball Sauce
Here are some of the best foods to serve with homemade fish ball sauce:
- Fish balls
- Squid balls / calamares
- Chicken balls
- Kikiam (ground pork on skewers)
- Tempura
- French fries or potato wedges
- Fried chicken
- Lumpia (Filipino egg rolls)
- Okoy (shrimp and veggie fritters)
You can also use it as a sauce or marinade for grilled meat skewers. Get creative! The flavor pairs well with lots of fried foods.
Frequently Asked Questions
Can I use oyster sauce instead of soy sauce?
Yes, you can use oyster sauce. Reduce the amount to 1-2 tbsp as it’s more intense in flavor. Adjust to taste.
What oil should I fry the fish balls in?
Use a neutral oil with high smoke point e.g. vegetable, canola or peanut oil.
How do I get the fish balls perfectly round?
Wet your hands then roll spoonfuls of the fish paste quickly between your palms. Work fast before it sticks.
Can I freeze leftover sauce?
Yes! It freezes well for 3-6 months. Thaw overnight in the fridge before using.
Is the sauce gluten-free?
No, regular soy sauce contains gluten. Use tamari instead for a gluten-free option.
Enjoy Fresh, Hot Fish Balls with This Sauce
Making your own fish ball sauce is so quick and easy. Keep a batch in your refrigerator to whip up as a tasty topping for fish balls, fried snacks, and more any time you crave it.
The sweet and salty sauce paired with soft, fluffy fish balls is an iconic street food experience. Now you can create it right in your own kitchen.
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. For every recipe on this food blog, I always get the ingredients ready and measure them out the right way. I also make sure that all of the tools I need are clean and ready to go.
The ingredients vary depending on how spicy the fishball sauce is in line with your preference. Because my family didn’t want it too spicy, I added sugar to the fishball sauce recipe and left out the red chili pepper.
First, put water, soy sauce, cornstarch, and all-purpose flour in a saucepan. Mix the ingredients well so that the thickener spreads out. 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 because it doesn’t make the brown color of the fishball sauce stand out more.
This sauce goes well with fried kikiam, fresh lumpia, and lumpia. I like to dip my fried chicken in it too. chicken balls.
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 brand that most closely tastes like Silver Swan is First Street, which you can buy 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.