Jessica picked up some of the fluffy fish balls with pork centers, as well as cuttlefish balls, during a recent trip to Flushing. She had the idea to eat them with a spicy sauce. I took it upon myself to fulfill that desire. Well, even though there’s a good amount of spice in this sauce, it came out more tangy because the vinegar and sugar really balanced the heat. It is delicious.

Fish Ball Dipped in Yummy Sauce

While there are lots of ingredients, it’s minimal work. Honestly, if I weren’t writing this recipe, I would’ve made this same sauce without measuring any of it. And, it’s a fast sauce, just think, you’re 15 minutes away from having deliciousness.

Tangy Chinese Sauce
~makes about 1/2 cup


  • 2 tbsp. (packed) Finely Shredded Carrot
  • 2 cloves Garlic, minced
  • 1 tsp. Vegetable Oil
  • 1/8 tsp. Sesame Oil
  • 2 Scallions, sliced, whites separated
  • 1 tsp. Chili-Garlic Sauce
  • 1/2 cup Water
  • 1/4 cup Soy Sauce
  • 0.6oz Rock Candy
  • 1 tsp. White Vinegar
  • 1/4 tsp. Ginger Powder
  • 1/4 tsp. Star Anise
  • 1/4 tsp. Szechuan Red Peppercorns
  • White Pepper to taste


  1. In small sauce pot, saute carrots and garlic in oil over low heat. Cook about two minutes until soft. Add scallion whites and chili-garlic sauce. Cook another two minutes until scallions soften.
  2. Add remaining ingredients (except scallion greens), stir to combine. Simmer, covered about 10 minutes until slightly reduced.
  3. Remove from heat, stir in scallion greens. Serve with your favorite Chinese snacks: fish balls, dumplings, tofu, edamame, etc.
Tangy Chinese Sauce Plated 1
posted by Lon at 01:48 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.