How To Make Manong's Fishball Sauce


When my sister told me she's visiting me for the weekend, I requested her to make me her version of Manong's Fishball Sauce. She said yes so I went this afternoon to SM Masinag and bought 1 kilo of Fish Balls.

I posted this photo on my Instagram and Facebook accounts, my friends are asking me for the recipe. I asked my sister for the recipe and I'm sharing it here with you guys.


4 tablespoons Silver Swan Soy Sauce
1 teaspoon Datu Puti Vinegar
3/4 cup Light Brown Sugar
3 cloves of garlic chopped or grated
1 small size red onion chopped or grated
4 tablespoons of cornstarch or flour (dissolved)
Salt to taste

In a saucepan, mix all ingredients except for the cornstarch/flour and salt. Let it simmer in low heat. Once the mixture starts to darken in color, add in the dissolved cornstarch/flour and stir continuously to avoid lumping. Add salt according to your taste.

If you want to make the spicy version, just add chopped red chili.



  • A different brand of soy sauce affects the taste.
  • Make sure you use red onion
  • Dark brown sugar is very sweet compared to the light brown
  • Cornstarch makes the sauce a bit translucent and glossy (what my sister used) but doesn't matter whether you use cornstarch or flour because they only act as thickener.