Description
This Fishball Sauce Recipe offers a perfect balance of sweet, tangy, and savory flavors, typical of Filipino street food. Made with simple ingredients like brown sugar, soy sauce, vinegar, and banana ketchup, this thickened dipping sauce complements fried fishballs beautifully. It is quick and easy to prepare on the stovetop, making it an ideal accompaniment for casual gatherings or snack time.
Ingredients
Scale
Sauce Ingredients
- 2 cups water
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon banana ketchup
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes (optional for spice)
Instructions
- Combine Ingredients: In a saucepan over medium heat, combine water, brown sugar, soy sauce, vinegar, banana ketchup, minced garlic, ground black pepper, and salt. Stir the mixture thoroughly to blend all the flavors.
- Bring to Boil: Increase the heat to bring the mixture to a gentle boil, allowing the flavors to meld together.
- Thicken the Sauce: Once boiling, reduce the heat to low. Gradually add the cornstarch slurry (cornstarch dissolved in water) while stirring continuously to avoid lumps and ensure even thickening.
- Add Spice: If desired, sprinkle in the chili flakes during this stage to give the sauce a spicy kick, adjusting the amount to your taste preference.
- Cool and Serve: Continue stirring until the sauce reaches your desired thickness. Remove the saucepan from heat and allow the sauce to cool slightly before serving alongside fried fishballs for dipping.
Notes
- Adjust brown sugar or vinegar quantities to make the sauce sweeter or tangier according to your taste.
- For a smoother sauce texture, strain the sauce before serving.
- This sauce pairs perfectly with fried fishballs but can also be used with other fried snacks.
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
