Filipino Recipe · Street food

How to make Fishball with Manong Sauce

How to Make Fishballs with Manong Sauce
Credits @Kristine Cinco

How to make Fishball with Manong Sauce


  • 200 grams of fish fillet, mashed (boiled in water with salt and pepper)
  • 1 cup of water from the boiled fish
  • 2 cups of flour
  • 1tsp baking powder
  • 1tsp salt
  • 1/2 tsp of pepper
  • 3 cloves of garlic, minced
  • 3 tbsp. of minced onion
  • 3 tbsp. of minced red bell pepper
  • 3 tbsp. of minced scallion/onion leaves
  • 1 egg, beaten
  • oil for frying


  1. Mix flour and baking powder together.
  2. In a bowl or food processor, mix all the ingredients and stir well until all ingredients are fully incorporated.
  3. Cover the bowl with a plastic wrap and set aside the mixture for 30 minutes.
  4. Dip/wet a spoon in a glass of water, scoop some fishball mix/batter and make a ball by the help of another spoon. Shape it around and gently push over the oil to fry.
  5. Deep fry the first fish ball batter in a low heat until the color turn into light brown. Taste it first and adjust the taste of the mixture or batter before frying the next batch .

Cooking Notes: If you want to save some of the fish balls for later use, you can boil them in boiling water (instead of frying) and keep it in your freezer. De-froze them later and fry.

Fish ball Brown Sauce:


  • 1 tsp vinegar
  • 3 tbsp soya sauce
  • 5 tbsp sugar
  • 2 tbsp of cornstarch diluted in 1/2 cup of water
  • 1 cup water
  • Optional Ingredients:
  • 1 tbsp minced onion
  • 1 tbsp minced garlic
  • 1 tsp minced chili

Mix all the ingredients in a pan and bring to boil. Stir constantly.
You can add minced chili, minced onions and minced garlic if you like a spicy sauce.
(Adjust the ingredients according to the taste you like). Happy Cooking!