Fish Ball Sauce

recipe suggestion: beef siomai
Fish Balls are a common street food in the Philippines. A favorite by many Filipinos as they surround the street vendor deep frying the fish balls and when ready, some vendors allow the customer to get a skewer and make tusok (poke) the fishballs then dip it in a sweet and sour black thick sauce. 

You can make the fish balls from scratch but for me it is too much of a hassle. The ready made ones that I can get here in California at an Asian store is not expensive anyway. Costing it I think would be the same. 

This fish balls sauce will remind you of home. Delicious and just perfect! As friends who have tried it have told me, "Your sauce is a hit or a blockbuster to our guests!!".

​What a  flattering comment. :)

recipe suggestion: skinless longganisa
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Sauce is ready after combing all ingredients in a sauce pan and simmered for few minutes until thick.

fish balls sauce recipe
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INGREDIENTS:
  • 1 tbsp vinegar
  • 3 tbsp soy sauce
  • 6 tbsp sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 1 tsp hot sauce or siling labuyo (optional) ​
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Procedure:
  • Mix all ingredients in a saucepan.
  • Cook over low heat while stirring continuously until thick.
  • Transfer to a bowl or tall bottle.
  • Heat cooking oil in a pan. 
  • Fry the fish balls until golden. 
  • Drizzle fish balls with sauce or use a skewer.
  • Enjoy your delicious homemade sauce.
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Hi, Janette here!
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