Fish Balls & the Famous Manong’s Sauce
It’s the sauce that makes the memory: glossy, sweet-sour, a little heat, a little garlic. This version gets you close to the cart experience.
Ingredients
- 400 g store-bought fish balls (or homemade)
- 2 cups water
- 3 tbsp soy sauce
- 3 tbsp vinegar
- 4 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- Chili flakes to taste
Instructions
- Fry fish balls until puffed and lightly browned; set aside.
- In a pot: water, soy, vinegar, sugar, garlic, and chili. Simmer 2–3 minutes.
- Stir in cornstarch slurry; cook until glossy and thick.
- Serve sauce in cups with skewered fish balls.
Serving Tip
Best enjoyed with hot rice and shared with family.