Inihaw na Pusit: Filipino Grilled Squid Recipe

Inihaw na Pusit: Filipino Grilled Squid Recipe

Contents

• Ingredients
• Instructions
• Tips for Perfect Inihaw na Pusit
• FAQs

Inihaw na Pusit is a traditional Filipino dish featuring tender, smoky grilled squid marinated in a savory blend of soy sauce, calamansi, garlic, and spices. Often stuffed with tomatoes and onions, it’s grilled to perfection and served with tangy dipping sauces. This dish is a seafood favorite for family gatherings and summer BBQs.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

For the Squid

• 2-3 large squid, cleaned
• 1 tablespoon salt (for cleaning)
• 1 cup milk (for tenderizing)

Filipino-Style Marinade

• 2 tablespoons soy sauce
• 2 teaspoons calamansi juice (or lemon/lime juice)
• 1 teaspoon coconut vinegar
• 2 teaspoons oyster sauce
• 1 clove garlic, minced
• 1 tablespoon brown sugar
• ½ teaspoon black pepper
• ½ teaspoon oil

Stuffing (Optional)

• 1 tomato, diced
• 1 large onion, diced
• 1 clove garlic, minced
• Salt and pepper to taste

Dipping Sauce (Sawsawan)

• 3/4 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2-3 bird’s eye chilies, chopped (optional)
• 1 teaspoon sugar

Instructions

1. Clean and Tenderize the Squid:
   Rinse the squid thoroughly and soak it in milk for 30 minutes. Pat dry with paper towels.

2. Prepare the Marinade:
   In a bowl, mix soy sauce, calamansi juice, coconut vinegar, oyster sauce, minced garlic, brown sugar, black pepper, and oil.

3. Stuff the Squid (Optional):
   Combine diced tomato, onion, garlic, salt, and pepper. Stuff the mixture into the squid’s cavity. Score the squid’s body in a crosshatch pattern to prevent curling during grilling.

4. Marinate the Squid:
   Coat the squid with the prepared marinade and let it sit for 15-20 minutes.

5. Preheat the Grill:
   Heat a charcoal or gas grill to high. Brush the grates with oil to prevent sticking.

6. Grill the Squid:
   Place the squid on the grill and cook for 6-8 minutes per side, basting with marinade occasionally. Ensure the squid is tender and slightly charred.

7. Prepare the Dipping Sauce:
   Mix vinegar, soy sauce, minced garlic, chilies, and sugar in a bowl. Adjust seasoning to taste.

8. Serve:
   Slice the grilled squid into rings (if desired) and serve with the dipping sauce.

Tips for Perfect Inihaw na Pusit

• Use fresh squid for the best texture and flavor.
• Avoid overcooking to prevent the squid from becoming rubbery.
• Experiment with both Filipino and Japanese marinades for variety.

FAQs

What is Inihaw na Pusit?

Inihaw na Pusit is a Filipino grilled squid dish marinated in soy sauce, calamansi, garlic, and spices. It’s often stuffed with tomatoes and onions and served with tangy dipping sauce.

How long should I grill the squid?

Grill the squid for 6-8 minutes per side. Overcooking can make it rubbery.

Can I cook Inihaw na Pusit indoors?

Yes, use a cast-iron grill pan or stovetop grill indoors for similar results.

What’s the purpose of soaking squid in milk?

Soaking squid in milk tenderizes it and reduces any fishy taste.

Related guides

• Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
• Fish Escabeche: A Filipino Sweet and Sour Delight
• Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk
• Ginataang Tilapia: A Creamy Filipino Delight
• Grilled Bangus (Inihaw na Bangus): The Ultimate Guide to Filipino-Style Grilled Milkfish

Sources

• Ultimate Grilled Squid (Inihaw na Pusit) Recipe – Filipino-Japanese Style
• Inihaw na Pusit (Grilled Squid)