How to Make Fishball Sauce (Street Style)
To make a sweet and sour street-style fishball sauce, stir together water, brown sugar, and soy sauce in a pot placed on medium heat. Stir occasionally until the mixture comes to a boil, then whisk in a slurry made from equal parts water and cornstarch and reduce the heat to medium. Once the sauce as thick as you'd like it, stir in minced red onion, garlic cloves, and a chili pepper. Any unused sauce will keep in the fridge for up to a week.
Make a cornstarch slurry. Place 3 tablespoons of cornstarch into a small bowl. Then, add 3 tablespoons of water one at a time, while mixing the water and cornstarch with a fork, spoon, or small whisk before adding the next tablespoon. This will help to reduce lumps. The slurry will appear thin and white. The cornstarch will help your sauce thicken and the slurry will prevent the sauce from becoming lumpy as it cooks. Heat the water, brown sugar, and soy sauce. Place 4 cups (940 ml) of water in a medium saucepan along with 3/4 cup (175 g) of brown sugar and 4 tablespoons of soy sauce. Stir the sauce until it's combined and turn the heat on to medium. Let the sauce come to a boil. Stir the sauce occasionally to help the sugar dissolve. Whisk in your cornstarch slurry. Hold a whisk in one hand and whisk your sauce. Gradually pour in the cornstarch slurry with your other hand, whisking constantly. Reduce the heat to medium and continue to whisk the sauce once the slurry is completely added. You should see the sauce begin to thicken. It's important to constantly whisk or you'll end up with lumpy sauce. Stir in the seasonings. Once the sauce is as thick as you'd like it, turn the heat to low. Mince 1 small red onion, 2 small garlic cloves, and 1 siling labuyo (chili pepper). Add the onion, garlic and pepper to the sauce along with 1 teaspoon of salt and stir the sauce. You can adjust the seasonings by adding more onion, garlic, or pepper as you like. You can refrigerate the sauce and use it within 1 week. This recipe makes around 3 cups of sauce. Chop or mince your onions and garlic. Carefully chop or mince 1 medium red onion and 4 cloves of fresh garlic. You can chop these as large or as small as you prefer. Place the prepared onions and garlic in a medium-sized bowl. If you'll be using or garnishing the sauce with green onions, you can slice them now and set them aside. Add your remaining ingredients. Gather the following ingredients and place them in the bowl that has your onions and garlic: 1 1/2 cups (355 ml) of white vinegar 2 tablespoons of soy sauce 1 teaspoons of salt 1 teaspoon of sugar 1/4 teaspoon of ground pepper Taste and garnish the sauce. Stir the sauce so the ingredients are combined and the sugar dissolves. Taste the sauce and adjust the flavor to your liking. You can garnish the sauce with 1 tablespoon of sliced green onion or 1/2 teaspoon of chili flakes. Serve the sauce immediately. You can refrigerate and serve this sauce later. Keep in mind that the sauce will become spicier as the onion, chilies and garlic infuse it. Skewer the fish balls. Take 4 or 5 fried fish balls and thread them directly onto a long bamboo skewer. Serve several of these skewers with the dipping sauces on the side for people to choose what they want. You can serve the sauces in small bowls next to the skewers or in squeeze bottles so people can squirt sauce onto the skewers or their plates. Serve the fish balls with ramen. Cook a package of ramen, udon, or soba noodles according to the packaged instructions. Drain the noodles and place them in the bottom of your bowl. Once you've fried up the fish balls, set them over the noodles in your dish and drizzle them with a sauce of your choice. You should eat the ramen and fish balls as soon as you can. The noodles can make the fish balls soften and lose their crispiness. Serve the fish balls with rice or flatbread. If you'd like to make the fish balls into a more substantial meal, serve the fish balls alongside cooked rice or a few pieces of flatbread. You could also serve them with a side salad. You can drizzle or squeeze the sauce over the fish balls and rice. 
Make a cornstarch slurry. Heat the water, brown sugar, and soy sauce. Whisk in your cornstarch slurry. Stir in the seasonings. Chop or mince your onions and garlic. Add your remaining ingredients. Taste and garnish the sauce. Skewer the fish balls. Serve the fish balls with ramen. Serve the fish balls with rice or flatbread. 