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 elevate your everyday fried fish, making it a perfect solution for those wondering how to cook frozen fish to avoid being dry and tasteless. Yes, mga mare ko! Sometimes, our usual fried fish, especially when starting from frozen, can lack moisture and flavor. Drizzling it with Manong Sauce or dipping it in it can make it flavorful. What’s nice about this is that it is also a budget-friendly ulam that you can serve to your family weekly, demonstrating a tasty and straightforward method for how to cook frozen fish that everyone will love.
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.
PrintFried Fish with Manong Sauce
Ingredients
- 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
Instructions
- 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.
