Content

• Ingredients
• Sweet and sour sauce
• Spicy vinegar sauce
• Steps
• Method 1 of 3: Sweet and Sour Sauce
• Method 2 of 3: Spicy Vinegar Sauce
• Method 3 of 3: Serving Fish Balls with Sauce (Street Food)

If you dream of perfect fish balls, then you need to prepare a little to prepare them right in your kitchen. While the balls themselves are fairly easy to find on the market, you will have to make your own special sauce to get the flavor. Street vendors in the Philippines are famous for offering fish balls with a hot sweet and sour sauce, and for spicy food lovers, there is a hot vinegar sauce with chili peppers on sale. Make one or both of these sauces to enjoy the taste of the fish balls to the fullest!

Ingredients

Sweet and sour sauce

• 4 cups (940 milliliters) and 3 tablespoons of water
• 3 tablespoons cornstarch
• ¾ cup (175 grams) brown sugar
• 4 tablespoons soy sauce
• 1 small red onion, finely chopped
• 2 small garlic cloves, minced
• 1 chopped chili
• 1 teaspoon salt

Spicy vinegar sauce

• 1 1/2 cups white vinegar
• 1 medium red onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon ground pepper
• 1 tablespoon green onions (optional)
• ½ teaspoon chili flakes (optional)

Steps

Method 1 of 3: Sweet and Sour Sauce

1. 1 First you need to dissolve the cornstarch. Mix 3 tablespoons of water and 3 tablespoons of cornstarch in a medium bowl. Use a small fork, spoon, or whisk to combine the cornstarch and water. As a result, you should get a mixture of a liquid consistency of white.
   • The cornstarch thickens the sauce and prevents clumps.
   SPECIALIST'S ADVICE

   

   Vanna tran

   
   
   Experienced Cook Vanna Tran is a home cook. She started cooking at a very young age with her mother. Organizing events and dinners in the San Francisco Bay Area for over 5 years.

   Vanna tran
   Experienced chef

   Vanna Tran, a seasoned chef, adds: "When I make the starch mixture for the sauce, I slowly stir the cold water into the cornstarch so that there are fewer lumps."

2. 2 Heat water, brown sugar, and soy sauce. Add 4 cups (940 ml) water, ¾ cup (175 grams) brown sugar, and 4 tablespoons soy sauce to a medium saucepan. Stir the sauce, then switch the heat from high to medium. Let it boil.
   • Stir the sauce periodically to dissolve the sugar completely.
3. 3 Whisk the liquid cornstarch. Hold the whisk with one hand and whisk the sauce. Gradually pour the liquid starch solution into the sauce, stirring constantly. Reduce heat to low and continue whisking the sauce until you have removed all the liquid starch.
   • The sauce will now thicken. It is important to constantly beat it so that no lumps appear.
4. 4 Add seasoning. Reduce the heat as soon as the sauce has thickened. Chop 1 red onion, 2 small cloves of garlic and 1 chili.Add onion, garlic, pepper and 1 teaspoon of salt, then mix thoroughly.
   • You can adjust the amount of additives as you like, using onions, garlic and peppers in the amount that suits you.
   • The sauce can be stored in the refrigerator and used within 1 week. This recipe is for about 3 cups of sauce.

Method 2 of 3: Spicy Vinegar Sauce

1. 1 Chop or mince onion and garlic in a meat grinder. Chop 1 medium onion and 4 garlic cloves. You can cut them into pieces of a suitable size. Transfer the onion and garlic to a medium bowl.
   • If you plan on serving the green onion sauce, chop it up right away and set it aside.
2. 2 Add the rest of the ingredients. Add them to a bowl of onions and garlic:
   • 1 ½ cups (355 milliliters) white vinegar
   • 2 tablespoons soy sauce
   • 1 teaspoon salt
   • 1 teaspoon sugar
   • ¼ teaspoon ground pepper
3. 3 Taste and season the sauce. Stir the sauce to distribute the ingredients evenly and dissolve the sugar. Try the sauce and adjust the flavor to your liking. It can be served with 1 tablespoon of chopped green onions or ½ teaspoon of chili flakes. Serve the sauce right away.
   • You can store the sauce in the refrigerator and serve later. Keep in mind that the pungency of the sauce will only intensify over time as it absorbs the onions, chili, and garlic.

Method 3 of 3: Serving Fish Balls with Sauce (Street Food)

1. 1 String fish balls onto skewers. Take 4 or 5 pre-fried fish balls and slide over a long bamboo skewer. Serve sauces separately so that each guest can choose to their liking.
   • Serve sauces in small bowls next to skewers or in bottles that can be sprayed onto the dish.
2. 2 Serve fish balls with ramen noodles. Prepare ramen, udon, or soba noodles according to package directions. Drain the liquid and place the noodles in a small bowl. Add the sautéed fish balls to the noodles, then top with your favorite sauce.
   • Fish ball noodles are best eaten as soon as possible. Over time, the balls become soft and stop crunching.
3. 3 Serve fish balls with rice or tortillas. For a hearty meal, serve boiled rice or a few tortillas as a garnish for the fish balls. You can also serve salad balls.
   • You can drizzle fish balls and rice with sauce.