Spicy Fishball Sauce Recipe

If you’ve grown up in an Asian household, chances are you’ve spent most of your childhood gobbling down these bite-sized balls of goodness. Fishballs are incredibly versatile—you can have them as a quick snack, serve them with noodles or rice, or add them into your stir-fry recipes. The best way of course, is to serve them with this spicy fishball sauce recipe.

Meal: Snack, Side Dish
Cuisine: Filipino

Preparation time: 30 minutes
Cooking time: 5 minutes
Total time: 35 minutes
Yield: 4 servings

Ingredients

• 475ml of water
• 80ml of soy sauce
• 1 head of garlic, minced
• 3 shallots, finely chopped
• 4 Thai chilli peppers, chopped
• 220g of brown sugar
• 1 tbsp of flour
• 1 tbsp of cornstarch
• 1 tsp of salt
• ½ tsp of pepper

Equipment

• 1 saucepan

Directions

• In a saucepan over medium-low heat, combine water, soy sauce, garlic, shallots, Thai cilli peppers, brown sugar, flour, cornstarch, salt, and pepper.
• Stir the sauce mixture until all ingredients are well combined.
• Bring the sauce to a boil, stirring it consistently. Cook for 5 minutes to reduce until thickened.
• Serve immediately.

A Dip for Many

This fishball sauce recipe can be used as a dip for other foods as well. They’ll taste delicious as a dipping sauce for kwek-kwek, kikiam, and squidballs.

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