Description
A delightful and versatile recipe for Fishball Sauce that perfectly complements any type of fishballs. This sweet and spicy sauce is a popular Filipino street food condiment that adds an extra kick to your favorite snacks.
Ingredients
Scale
For the Fishball Sauce:
- 2 cups water
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon vinegar
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 teaspoon minced garlic
- 1 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine Ingredients: In a saucepan over medium heat, combine water, brown sugar, soy sauce, ketchup, vinegar, garlic, chili flakes, salt, and pepper. Stir well to combine and bring to a gentle boil.
- Add Cornstarch Slurry: Lower the heat and add the cornstarch slurry while continuously stirring to prevent lumps. Continue stirring until the sauce thickens to your desired consistency.
- Cool and Serve: Remove from heat and let it cool slightly before serving with fishballs.
Notes
- You can adjust the spiciness by adding more or less chili flakes.
- For a smoother texture, strain the sauce before serving.
- Store any leftover sauce in an airtight container in the fridge for up to 1 week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 6g
- Sodium: 330mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
