I think this is the easiest sisig you can cook except for the extra effort on cleaning or preparing the squid. But don’t worry, I have a video below that teach you to clean the squid and also the complete instruction on cooking it. Once you finished preparing the squid, the rest of the cooking procedure is a easy a pie. All you have to do is saute all the ingredients in butter or margarine until cooked. Then heat the sizzling plate and melt butter and margarine and transfer the squid sisig. This dish can be served as a viand with rice or as pulutan with your favorite liquor.
Squid Sisig: A Family Gathering to Remember
I remember the first time I had squid sisig at a family gathering in Batangas. My Tito Boy, who always took charge of the grill, decided to switch things up that night. Instead of the usual pork sisig or bangus, he brought out a fresh batch of squid from the market. “Masarap ‘to, trust me,” he said with a grin as he expertly cleaned the squid. That was the night I discovered just how quick, easy, and unbelievably delicious this dish could be.
Exploring a Seafood Spin on Squid Sisig
Sisig is one of the most beloved dishes in the Philippines, known for its sizzling presentation and bold flavors. Traditionally made with pork, the dish has evolved to include various proteins like chicken, tuna, and even tofu. It offers a lighter, slightly briny twist on the classic, while still delivering that signature tangy, savory, and spicy kick.
What makes squid a great choice for sisig is its quick cooking time and naturally tender texture—when cooked right. The key is to sauté it just until tender and avoid overcooking, which can make it rubbery. My Tita Linda, who swears by seafood dishes, always says, “Ang pusit, sandali lang sa apoy. Kapag sumobra, parang tsinelas na!” And she’s absolutely right!
Preparing the Squid Sisig the Right Way
Before diving into the sizzling part, proper cleaning is a must. If you’ve never prepared squid before, don’t worry—it’s simpler than it looks. First, remove the beak, the transparent backbone, the ink sac, and the innards. Give it a good rinse under running water and let it drain. This step ensures the squid absorbs all the delicious flavors during cooking. If you prefer a milder taste, some people soak the squid in milk for a few minutes to tenderize it further. My cousin Mariel swears by this trick!
Bringing Out the Best Flavors
The beauty of squid sisig lies in its simplicity. Once the squid is cleaned and sliced into rings, the rest of the process is smooth sailing. The foundation of its bold flavors comes from sautéing onions and garlic in butter or margarine. These aromatics create a fragrant base that enhances the natural sweetness of the squid.
The squid is then tossed into the pan and quickly sautéed—just three minutes is enough. Overcooking will toughen it up, so keep an eye on it. A splash of liquid seasoning and a generous amount of black pepper add depth, while green chilies and siling labuyo provide the right level of heat. If you like it extra spicy, add more siling labuyo, just like my Kuya Joms does when he makes his version of this dish.
The Magic of the Sizzling Plate
One thing that makes sisig truly special is the sizzling plate. This not only keeps the dish warm but also helps intensify the flavors. Once the squid is done cooking, heat a sizzling plate and melt a bit more butter or margarine before transferring everything onto it. The heat enhances the seasonings, making each bite even more flavorful.
At this point, you can mix in optional add-ons like mayonnaise for a creamy texture, or a squeeze of calamansi for a bright, citrusy kick. Some even like to crack a raw egg on top, letting the residual heat cook it just enough for that rich, velvety consistency.
Best Served Hot and Fresh
Squid sisig is best enjoyed straight from the sizzling plate. It pairs wonderfully with steaming white rice, making it a satisfying main dish. If you’re in the mood for pulutan, it’s also the perfect partner to an ice-cold beer—something my Tito Boy would never forget to prepare alongside his famous squid sisig.
This dish may be simple, but it carries the essence of Filipino cooking: bold flavors, comforting warmth, and a sense of togetherness. Whether you’re making it for a casual family dinner or a lively inuman session with friends, this sizzling squid dish will surely be a crowd-pleaser.
So, the next time you’re at the market, grab some fresh squid and try this recipe at home. Just remember Tita Linda’s advice—don’t overcook it! Happy cooking!
How To Cook Sizzling Squid Sisig
Ingredients
- 1/2 kilo squid sliced
- 1 to 2 pcs onions sliced into rings
- 2 pcs long green chilies
- 1 pc siling labuyo
- 1 to 2 Tbsp. liquid seasoning
- 2 Tbsp. butter or margarine
- 1/4 tsp. ground black pepper
Instructions
How To Cook Sizzling Squid Sisig
- Clean the squid by removing the beak, the translucent back bone, ink sac and innards. Wash with running water and drain.
- Slice the squid into rings, set aside. Heat wok or pan and melt 2 Tbsp. of butter or margarine. Add onion and garlic and saute until the onions are soft.
- Add in the squid and saute for 3 minutes. Add black pepper, liquid seasoning, long green chilies and siling labuyo.
- Stir until the liquid evaporates into half. Heat sizzling plate and melt 1 Tbsp. of butter or margarine.
- Put the squid sisig in the sizzling pan and stir for few seconds. Remove from heat and serve hot.
Video
Notes
Cooking Tips:
Avoid Overcooking the Squid
Squid cooks incredibly fast, and leaving it on heat for too long can turn it tough and rubbery. To keep it tender, sauté it for just about three minutes or until it turns opaque. If you’re using a sizzling plate, remove it from direct heat as soon as the dish is ready to prevent residual cooking.Use Butter for a Richer Flavor
While oil works fine, butter or margarine adds a deeper, more indulgent taste to the squid. The richness of butter enhances the garlic and onion aromatics, creating a more flavorful base. Melting extra butter on the sizzling plate before serving also gives the dish that irresistible, restaurant-quality finish.Add Calamansi for a Balanced Taste
Ths sisig can be quite rich, so a squeeze of fresh calamansi juice helps cut through the fattiness and enhances the flavors. The citrusy tang balances the heat from the chilies and the umami from the seasonings. If calamansi isn’t available, fresh lemon or vinegar can be a great alternative.
