Alam nyo ba na Manong Sauce (or Fishball Sauce) is not only for fishballs, squid balls, chicken balls, kikiam, tukneneng, and all the other street food tusok-tusok you can think of? It can also be used to elevate your everyday fried fish. Yes, mga mare ko! Sometimes our usual fried fish can be dry and tasteless. Drizzling it with Manong Sauce or even dipping it in it can make it really flavorful. And what’s nice about this is that this is also a budget-friendly ulam that you can serve to your family weekly.
I’ll share with you my recipe. Promise, ang sarap nito!
WATCH FRIED FISH WITH MANONG SAUCE VIDEO
I fried two Pampano fish for our family of four but you can also use tilapia, bangus, dalagang bukid or your favorite fish.
There are three ways you can serve this:
- Drizzle the sauce over fried fish
- Serve the sauce on the side for dipping
- Simmer the fish on the sauce for two minutes for a really saucy finish
I hope this makes it to your lunch table this week.Print
Fried Fish with Manong Sauce
- 600g fresh fish (bangus /tilapia/dalagang bukid), cleaned and sliced, I used pompano
- ½ cup cooking oil
- 1.5 cup water
- 3 tbsp all purpose flour / 2 tbsp cornstarch
- ½ cup brown sugar
- ¼ tsp ground pepper
- 5 tbsp Datu Puti Soy Sauce
- 1 pc siling labuyo, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1.5 tsp Datu Puti Vinegar
- Fry fish until golden brown. Set aside.
- In a pot, combine first six sauce ingredients in a pan. Simmer with continuous stirring until thickened.
- Add onion, garlic and vinegar. Simmer for 2 minutes. Serve.
- You can pour it over the fried fish or serve it on the side. You can also add fish to the sauce and simmer.