Homemade Fishball Sauce — a thick, savory-sweet dip made with garlic, brown sugar, and soy sauce. It’s perfect for dunking hot fish balls or other fried snacks.
If you want to make fish balls at home, look for a reliable homemade fish ball recipe and prepare the fish balls to serve with this sauce.
Homemade fishball sauce recipe (favorite Filipino street food)
Fish balls are one of my favorite Filipino street foods, and this sauce brings back warm childhood memories. I remember my grandmother patiently pounding fish with a cleaver and stirring a pot over a clay stove until the sauce reached just the right consistency. Today the process is far easier — a food processor or stand mixer replaces the cleaver, and a modern stovetop replaces the clay pot — but the taste of that familiar, sweet-savory sauce remains a comfort.
Making fish balls at home can be a little messy, especially when forming the balls. I prefer using two spoons to shape each ball rather than touching the fish paste directly. Once the fish balls are boiled or fried and piping hot, this thickened sauce is ready for dipping.
This sauce is Philippine-style, so it leans toward a sweeter profile. The recipe is flexible: you can leave it mild or turn up the heat with chili flakes or sliced red chilies. Most of the ingredients are pantry staples: water, soy sauce, brown sugar, flour, cornstarch, garlic, and onion. The combined flours give the sauce body and help it cling to the fish balls.
What is Fishball Sauce?
Fishball sauce is a thick dipping sauce traditionally served with fish balls sold by street vendors. It is typically made by combining water, soy sauce, a sweetener (brown sugar is common), and a thickening agent such as cornstarch and all-purpose flour. Minced garlic and chopped onion are added for aroma and depth, and seasonings like salt and ground pepper are adjusted to taste. The mixture is cooked over low heat until it becomes glossy and thick enough to coat the skewer or spoon.
The resulting sauce complements the fried fish balls by adding a balance of sweet, salty, and savory flavors that accentuate the fish.
How do you Make Pinoy Style fish sauce?
Begin by measuring your ingredients and preparing your equipment. Whisk or stir the water, soy sauce, cornstarch, and all-purpose flour in a small saucepan until the dry ingredients are fully dissolved and no lumps remain. Place the saucepan over low heat and stir constantly until the mixture thickens and begins to boil gently. Add minced garlic and chopped onion, then season with salt and pepper. Brown sugar is preferred because it enhances the sauce’s color and adds a deeper caramel note; white sugar can be used if that’s what you have.
Cook for a minute or two more to let the flavors meld, then remove from heat. Cool slightly before transferring to a container. This sauce pairs well with fried kikiam, lumpia (spring rolls), fried chicken pieces, and of course, fish balls.
What is Fishball sauce made of?
- Water
- Soy sauce
- Minced garlic
- Red onion, chopped
- Brown sugar
- Ground pepper
- Salt
- Cornstarch and all-purpose flour
What brand of Soy sauce to Use?
You can use any good-quality soy sauce available to you. In the Philippines, Silver Swan is a familiar brand, but outside the Philippines many cooks use Kikkoman or similar brands found in the Asian section of grocery stores. Choose a soy sauce you enjoy the flavor of, as it has an important role in the final balance.
What sugar to use
Brown sugar is recommended because it deepens the color and adds a slight molasses note, which complements the savory ingredients. White sugar works if you prefer a cleaner sweetness.
Spicy Fish Ball Sauce Vs. Mild Fish Ball Sauce
You decide how spicy to make it. For a mild version, skip the chilies and keep the sauce sweet and savory. To make it spicy, add red chili flakes, chopped fresh red chilies, or a spoonful of chili paste to taste. Start with a small amount, taste, and adjust until the heat level suits your preference.
How do you store it?
Store the cooled sauce in an airtight container in the refrigerator for up to three days. For longer storage, freeze in a sealed container or freezer-safe bag. Reheat gently on the stove and whisk to restore smoothness if the sauce separates slightly after freezing.
Tips and tricks
- Avoid lumps: Mix the water, soy sauce, cornstarch, and flour thoroughly before heating to ensure a smooth sauce.
- Adjust gradually: Add salt, pepper, sugar, and any chili a little at a time and taste as you go so you can balance sweetness, saltiness, and heat.
Homemade Fishball Sauce Recipe
Author: Shobee
Summary: A thickened sauce with garlic, brown sugar, and soy sauce—ideal for dipping cooked fish balls.
Prep Time: 5 mins • Cook Time: 5 mins • Servings: 8 people
Equipment:
- 1 small saucepan
- 1 ladle or spoon for stirring
Ingredients
- 2 cups water
- 3 tablespoons soy sauce
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons all-purpose flour
- 1 small red onion, minced
- 2 tablespoons garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Combine the water, soy sauce, brown sugar, cornstarch, and all-purpose flour in a small saucepan. Whisk or stir until the dry ingredients dissolve and the mixture is smooth and lump-free.
- Place the pan over low heat and stir continuously. As the mixture heats, it will thicken. Continue stirring until it reaches a glossy, sauce-like consistency and just begins to boil.
- Add the minced onion and garlic, and season with salt and ground pepper. Cook for another one to two minutes to bloom the flavors, then remove from heat.
- Allow the sauce to cool slightly, then transfer it to a clean container. Refrigerate for up to three days or freeze for longer storage. Reheat gently before serving and whisk to smooth if needed.