Manong Fishball Sauce Recipes

FISHBALLS WITH SPECIAL MANONG'S SAUCE

Steps:

• In a saucepan combine all manong's sauce ingredients, mix well until free of lumps.
• Place in stove top then cook by gently simmering in medium low heat until sauce thickens.
• Deep fry fishballs according to your liking, if using the Philippine fishballs fry them until they are really crispy.

FISHBALL SAUCE RECIPE

Steps:

• In a saucepan, combine all ingredients, except the red chili, and mix until flour and sugar are dissolved.
• Bring it to a simmer over medium heat while stirring continuously. Add the chopped red chili and stir until the sauce thickens. Usually takes about 3-5 minutes.
• Transfer to a bowl or a jar and let it cool down a bit before serving.

FISHBALL SAUCE

Steps:

• In a saucepan, add the water, soy sauce, brown sugar, minced onions, minced garlic and cornstarch. Mix the ingredients until well-combined.
• Boil the mixture for a few minutes. When the mixture starts to boil, stir continuously to avoid lumps. Continue cooking until the sauce thickens.
• Add the chopped chilies. Season with salt and pepper.
• Fry the fishballs, kikiam and any tusok-tusok you like. Dip in our homemade fishball sauce and enjoy!

FISHBALLS WITH SPECIAL MANONG'S SAUCE

Steps:

• In a saucepan combine all manong's sauce ingredients, mix well until free of lumps.
• Place in stove top then cook by gently simmering in medium low heat until sauce thickens.
• Deep fry fishballs according to your liking, if using the Philippine fishballs fry them until they are really crispy.

HOMEMADE FISH BALLS WITH SPICY FISH BALL SAUCE

Steps:

• In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.
• In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.
• Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.
• Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.
• Using a tablespoon, portion the fish paste and shape into balls by rolling between the palm of hands.
• In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.
• Using a slotted spoon, remove from the fish balls from water and allow to cool.
• In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.
• Serve with the sweet and spicy fish ball sauce.