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Fishball Sauce Recipe

This sweet and spicy Fishball Sauce recipe is a one-for-all sauce for your favorite Filipino street food like fishballs, squidballs, kikiam, and kwek kwek.

Sweet and Spicy Fishball Sauce

This is my version of “Manong’s” sauce. The one used by Filipino street food vendors as a one-for-all dipping sauce. It is used for fishball, squidball, kikiam, kwek kwek, tokneneng, dynamite or whatever new invention they come up with.

This is the sauce I used for Kwek Kwek on my last post and I thought I would write about it separately since it is very versatile and not limited to Kwek Kwek only.

How to make fishball sauce.

I titled it Fishball Sauce because I do not know what else to call it all. Sweet brown sauce? Too generic. And since it is originally used for fishballs by the street food vendors (when there were only fishballs and no other choices yet), so people know it only as the sauce for fishballs.

It is fairly easy to make and only needs 8 basic ingredients: water, flour, sugar, soy sauce, garlic, red chili, ground pepper, and salt. You can even skip the chili if you are not into spicy but Armin and I definitely are, the hotter the better.

Sweet and Spicy Fishball Sauce

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Sweet and Spicy Fishball Sauce
5 from 6 votes

Fishball Sauce Recipe

This sweet and spicy Fishball Sauce recipe is a one-for-all sauce for your favorite Filipino street food like fishballs, squidballs, kikiam, and kwek kwek.
Print Rate
Course: Snack
Cuisine: Filipino
Keyword: fishball sauce recipe
Servings: 12 servings
Calories: 13kcal
Author: Bebs
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes


  • 2 tablespoon flour
  • 1 cup water
  • 1 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 2 cloves garlic - - minced
  • 1 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 small red chili (labuyo) - - chopped


  • 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. 
Nutrition Facts
Fishball Sauce Recipe
Amount Per Serving
Calories 13
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 279mg12%
Potassium 3mg0%
Carbohydrates 3g1%
Fiber 0g0%
Sugar 1g1%
Protein 0g0%
Vitamin C 0.2mg0%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 25 Comments

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  1. Hi! Thank you for sharing your recipe! It was fairly easy to make and tasted even better than the one I bought a few days ago. Thanks again! 🙂

  2. 5 stars
    Hi famiy loved your fishball sauce recipe.I just added an extra chilli according to our pteference..thanks. 😄

  3. 5 stars
    Hi! I have to say it’s a perfect match! Already tried it 3 times but I suggest that we’d add 1/2 more cup of water because it came out too thick. Thanks, though!

    1. Hi Macy, I have to disagree with you. You know that the sauce is made with flour if it is opaque/cloudy and not translucent like if you use cornstarch. The ones used by street vendors are not transparent. Another problem with using cornstarch is that it becomes runny after a while. But if you insist on using cornstarch for this recipe, note that you have to add the cornstarch towards the end of cooking it because overcooking will make it runny instead of thick.

  4. 5 stars
    Hi I tried your recipe and it came out salty. Probably it’s because the soy sauce that I’ve used? I’ve used the SilverSwan Soy Sauce, and if I’ll try it again later, should I reduce the soy sauce to half spoon?

    1. Hi Laine, should not be…but then again saltiness is different from one person to the other…since I only used soy sauce for seasoning maybe you could use a milder one or reduce it.

  5. Hi Bebs,

    I did the fishball recipe from your website and it was a success. Please share also how to make the sauce on the picture (with the kwek-kwek) as another option for fishball sauce.

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