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Sizzling Pusit (Sizzling Squid)

Sizzling pusit is a flavorful Filipino grilled squid dish marinated in a savory, tangy sauce and served on a hot plate for that signature sizzle.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: sizzling pusit, sizzling squid, squid recipe
Servings: 3 servings
Calories: 105kcal
Author: Manny

Ingredients

  • 1 pc big squid
  • 2 slices ginger julienne (cut into thin strips)
  • 1/2 tsp. salt
  • 3 cloves garlic
  • 1 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 Tbsp. vinegar

Instructions

How to Cook Sizzling Pusit

  • Combine salt, soy sauce, vinegar, ginger, garlic and sugar in a bowl.
  • Clean the squid by removing the cuttle bone, innards and beak.
  • Marinate squid in the mixture for half a day.
  • Grill to almost done, but not quite, basting regularly with the marinade.
  • Slice into rings. Transfer to a heated up sizzling plate.
  • Pour a little marinade over the grilled squid. Serve.

Notes

Frequently Asked Questions:

How do you keep sizzling pusit tender and not rubbery?

The key to tender sizzling pusit is cooking it quickly over high heat or long enough to break down the fibers, but not in between. Most home cooks accidentally overcook squid, which makes it chewy instead of soft. Grill it just until it turns opaque and slightly firm, then finish it on the sizzling plate to avoid toughness.

Can you cook sizzling pusit without a grill?

Yes, you can still make sizzling pusit using a stovetop grill pan or even a regular frying pan. The important part is achieving a bit of char to mimic the smoky flavor you get from grilling. Make sure the pan is very hot before adding the squid so it sears properly instead of releasing too much liquid.

How long should you marinate squid for best flavor?

For the best sizzling pusit, marinate the squid for at least a few hours, but overnight is ideal for deeper flavor. The marinade helps season the squid from the inside, not just the surface. Just be careful not to go beyond a full day, as the vinegar can start to affect the texture and make it slightly mushy.