Description
This Fishball Sauce Recipe is a sweet and tangy Filipino dipping sauce perfect for complementing fried or steamed fishballs. Made with a flavorful blend of brown sugar, soy sauce, vinegar, and spices, it offers a balanced taste of sweetness, acidity, and mild heat, thickened to a perfect consistency for dipping.
Ingredients
Scale
Liquid Ingredients
- 2 cups water
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons vinegar (white or cane)
- 2 tablespoons ketchup or banana ketchup
Thickening Agents
- 1 tablespoon cornstarch
- 1 tablespoon flour
Vegetables and Spices
- 2 cloves garlic (minced)
- 1 small onion (minced)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red chili flakes or 1 small red chili (optional, for spice)
- salt to taste
Instructions
- Combine Base Ingredients: In a saucepan over medium heat, combine water, brown sugar, soy sauce, vinegar, and ketchup. Stir well to dissolve the sugar completely.
- Add Aromatics and Simmer: Add the minced garlic and onion to the saucepan and bring the mixture to a gentle simmer, allowing the flavors to meld.
- Prepare Slurry: In a small bowl, mix the cornstarch and flour with a few tablespoons of water until smooth to create a slurry free of lumps.
- Thicken the Sauce: Slowly pour the slurry into the simmering sauce while stirring continuously to prevent lumps. Continue to cook and stir until the sauce thickens to your desired consistency, about 5–7 minutes.
- Season Sauce: Add ground black pepper and chili flakes or fresh chili if using. Stir well and adjust salt and spice levels to taste.
- Serve: Remove from heat and serve the warm sauce as a dipping accompaniment for fried or steamed fishballs.
Notes
- For a sweeter sauce, increase the amount of brown sugar slightly to taste.
- For a smoother texture, strain the sauce through a fine sieve before serving.
- This sauce can be stored in the refrigerator for up to one week in an airtight container.
