Description
A flavorful and versatile Filipino fishball sauce that combines sweetness, tanginess, and a hint of spice, perfect for dipping fried fish balls and other street-food snacks. This sauce is quick to prepare on the stovetop and can be customized for heat levels.
Ingredients
Scale
Fishball Sauce Ingredients
- 2 cups water
- 1 cup brown sugar
- ¼ cup soy sauce
- 3 tablespoons white vinegar
- 1 tablespoon minced garlic
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons water (cornstarch slurry)
- ¼ teaspoon red chili flakes (optional)
- 1 to 2 teaspoons hot sauce (optional)
- ¼ teaspoon annatto powder (optional, for color)
Instructions
- Combine Ingredients: In a medium saucepan, mix together water, brown sugar, soy sauce, white vinegar, minced garlic, onion powder, and ground black pepper. Stir well to combine all ingredients.
- Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring continuously until the brown sugar is fully dissolved.
- Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly to avoid lumps. Continue cooking and stirring for 3 to 5 minutes until the sauce thickens to a glossy, smooth consistency.
- Add Heat and Color (Optional): Stir in red chili flakes or hot sauce if you prefer a spicier dipping sauce. Add annatto powder if you want to enhance the color of the sauce.
- Cool and Serve: Remove the sauce from heat and let it cool slightly. Serve warm or at room temperature alongside fried fish balls or your favorite street food snacks.
Notes
- Adjust the sweetness or saltiness by adding more brown sugar or soy sauce according to your taste preferences.
- If the sauce becomes too thick after cooling, whisk in a tablespoon or two of warm water to return it to your desired consistency.
- For a gluten-free version, use gluten-free soy sauce.
