Fishball Sauce

One can’t go around the metro without spotting a street food vendor selling fishballs, squid balls, kwek-kwek, betamax, etc. They are all pretty much the same and most of the taste comes from that special sauce that only manong knows. And when you’re at home craving for a squidball and don’t want to drive around in crazy manila traffic, make sure to buy your stash from the frozen section next time you’re at the supermarket. You can fry them at home until nice and golden. Make sure to use a thick-bottomed pan to keep the oil from heating up too much and getting that burnt flavor. Don’t overcrowd the pan to keep a high temperature. Of course there’s a recipe of fishball from scratch (soon) but for now try this easy fishball/squidball sauce recipe and tweak according to preference. Add chilis or a bit of hot sauce for a spicy version. You can store this in the refrigerator for a couple of days and it will get really thick and solid, just reheat to liquify again and serve.

Fishball Sauce Recipe

Print Recipe
Serves: 6 Cooking Time: 10 minutes


  • 3 cups water
  • 3 tablespoons cornstarch
  • 6 tablespoons brown sugar
  • 6 teaspoon soy sauce
  • 3 tablespoons red onion, small cubes
  • 3 cloves garlic, chopped
  • Pinch of salt



Dissolve cornstarch in water in a small pot.


Add the rest of the ingredients.


Bring to a boil then simmer until sauce thickens.


Strain sauce.


Add chopped red or green chilis to sauce for a spicy version.


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