Fishballs (or fish balls) is the quintessential Filipino street food. Though fishballs was said to have originated and first popularized in China, there is no street corner with high foot traffic where ambulant fishballs vendors can’t be found.
Therefore it is only rightful that I post my version of the fishball sauce recipe.
I have tried so many times to replicate the fishball sauce being prepared by the multitudes of street vendors in the Philippines but, for some “mysterious” reasons, I just can’t do it right. Until today.
After finally completing the right fishball sauce recipe that could go at par with those from the street and sidewalk fishball vendors, I feel like I have just taken a berserk pill and I can’t let this day pass without being able to share this recipe for fishball sauce street food style.
Fishball Sauce Recipe, Streetfood Style!
- 1 cup water
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp all purpose flour
- 2 tbsp soy sauce
- finely chopped onion and garlic
- freshly ground pepper and chopped siling labuyo (optional)
That’s right! No vinegar. I never thought this is the key to having the right combination of ingredients to make the right fishball sauce, kalye style.
Dissolve brown sugar, cornstarch, flour and soy sauce with water on a sauce pan. Bring to a simmer until the sauce thickens (you know how thick Manong Fishball‘s sauce is, right?). Transfer on a saucer or sauce jar and add finely chopped garlic, onion, and black pepper and siling labuyo (only if you prefer the spicy variety).
Note: You don’t need to subject the fishball sauce to polluted street air for one whole day. This is what separate street style fishball sauce from our’s – the latter is more sanitary. It’s not the pollution and all dirt that makes the sauce sinfully irresistible.
This fishball sauce recipe is also as good for squid balls, chicken balls, kikiam and kwek-kwek.
Now let’s make tusok-tusok the fishballs!