CREDITS PHOTO/RECIPE WAS TAKEN FROM HERE
For most Asian countries, fishball is a very common ingredient that can be found in everyday cooking. In Malaysia, fish balls are mostly used as toppings to noodle-based or soup-based dishes (noodle soup, fried noodles) and also served in soups.
1 1/2 tablespoon tomato sauce or ketchup
1/2 teaspoon spicy chili sauce like Sriracha
1 teaspoon sugar
1/2 teaspoon oyster sauce
1/2 teaspoon oil
Deep fry the fish balls until they turn golden brown. Dish out and set aside.
In a saucepan, add in 1/2 teaspoon cooking oil, ketchup, chili sauce, sugar, oyster sauce and stir until the sauces are well blended. Toss in the fish balls and coat them well with the sauce. Dish out, top with sesame seeds, and serve hot.