Ginisang Pusit is made of squid cooked in juicy tomatoes and onions. This classic Filipino seafood dish is easy to prepare and so flavorful. Perfect with steamed rice!
I regularly make several squid recipes, such as inihaw, crispy-fried, or a la sisig, but although they're all great ways to enjoy this seafood, my top choice is adobo-style with gata. The tender pusit and a spicy coconut sauce never fail to hit the spot, especially when paired with heaps of steamed rice.
However, on days when I am looking for something less creamy and sinful, this ginisang pusit is the next best thing. It's just as tasty and flavorful without coconut milk's extra calories and fat.
How to clean squid
- Hold the tail tube portion of the squid and pull the cuttlebone (the thin, clear cartilage inside the tube) from inside the body, leaving the ink sack intact.
- You can peel the spotted outer membrane if you like the squid white.
- Rinse under cold running water and drain well.
- Cut the body into rings by slicing vertically or leave it whole.
Cooking tips
- One sure way to ruin squid is to overcook it. Cook in the vinegar briefly just until color changes, as it will finish off when sauteed with tomatoes.
- Do not cover or stir when boiling the squid in the vinegar to cook off the strong acid taste.
- To boost flavor, you can add a tablespoon of oyster sauce during the last minute or two of cooking.
- For a spicy version, add chopped chili peppers or dried red pepper flakes.
- Don't skip the tablespoon of oil at the end of cooking. It makes the dish taste better by bringing out the flavors.
How to serve and store
- This sauteed squid in tomatoes recipe is delicious as a pulutan with an ice-cold beer or as a main entree with steamed rice.
- Store leftovers in airtight containers and refrigerate for up to three days.
- To reheat, use a wide pan to allow quick reheating and not overcook the squid. Heat over medium heat to an internal temperature of 165 F.
More pusit recipes you must try
Ingredients
- 2 pounds squid
- ยฝ cup vinegar
- 4 cloves garlic, peeled and minced
- ยฝ teaspoon peppercorns, cracked
- 1 bay leaf
- 2 tablespoons canola oil
- 1 onion, peeled and thinly sliced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- salt and pepper to taste
Instructions
- Hold the tail tube portion of the squid and with fingers and pull the cuttlebone (the thin, clear cartilage inside the tube) from inside the body, leaving the ink sack intact. Rinse squid thoroughly and drain well.
- In a pot over medium heat, combine squid, vinegar, 2 cloves of the garlic, peppercorns, and bay leaf. Bring to a boil for about 3 to 5 minutes or just until squid changes color.
- Remove from heat and drain, reserving about 1 cup of the liquid.
- In a pan over medium heat, heat 1 tablespoon of the oil. Add onions and the remaining 2 cloves garlic and cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add squid and cook, stirring regularly, for about 1 minute.
- Add reserved liquid and continue to cook until squid is cooked through and sauce is reduced.
- Add the remaining tablespoon of oil and toss.
- Season with salt and pepper to taste. Serve hot.
Notes
- One sure way to ruin squid is to overcook it. Cook in the vinegar briefly just until color changes, as it will finish off when sauteed with tomatoes.
- Do not cover or stir when boiling the squid in the vinegar to cook off the strong acid taste.
- Add chopped chili peppers or dried red pepper flakes for a spicy version.
- Don't skip the tablespoon of oil at the end of cooking. It makes the dish taste better by bringing out the flavors.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Marella G. says
I followed the recipe as written. The squid came out tender but it was too tangy. It could have been the vinegar I used. To remedy this, I added a few drops of water which perfected the taste. Thanks so much for all the tips as it alleviated my concern of cooking this recipe for the first time. Keep posting, please!
Geng says
Nice
Frank Calderon says
Like the recipe
Macy says
I am an amateur cook - i only know how to cook adobo but thats it. I impressed my family with this recipe. Thanks for sharing this. Its delicious as it is. Added the oyster sauce as the recipe suggested.
Madelene Conti says
Can I use Oyster sauce instead of fish sauce?
Lalaine Manalo says
Yes, you can ๐
Vanessa says
I dont want pusit adobo i want something new recipe so i browse kawaling pinoy recipe then i found out ginisa pusit then i love it,its tasty with mixing all the ingredients and sauteed with tomatos uff๐๐คค.thank you Miss Lalaine for your cooking and recipe you motivate me a lot and enhance my passion on cooking.๐๐ฉ๐ปโ๐ณ
Lalaine Manalo says
You're welcome. Happy cooking!
Jer S. says
This was delicious! First time I cooked it exactly as it was written. Now, I customize the recipe to my preferences but it's still a good base to go on. I do suggest to add 1/2 the amount of vinegar at first, taste it and if you want more then add the rest. I also like it to have a bit of spicy kick so I add some ginger slices and about 1/2 tbsp of dried chili peppers. It's great! Thank you for the post!
Lalaine Manalo says
I am glad the recipe works well for you! Thanks for the tips ๐
Gray says
Hi, where the soy sauce? Normally adobo is done with vinegar and soy sauce. Thanks
Lalaine Manalo says
This is not the adobo version. This is ginisang pusit ๐
chieko says
I didn't actually make this but made something similar. The squid I bought had tubes that were 12 inches long. Add the tentacles, they were quite large. When I buy squid that big, I tend to treat them like octopus. I simmered the whole squid (with innards) for about an hour. I did add soy sauce. It was delicious, tender. I need to stock my freezer with more yummy cephalopods!
Thanks for this!
imelda says
My husband likes pusit but this one is too sour. I tried to fix it by discarding the sauce and adding water but it didn't do it. The squid absorbed the vinegar in Step 2. Next time, I use less vinegar and add water when blanching the squid.
Lalaine Manalo says
I am sorry the recipe didn't meet your expectations. To cook off the strong acid taste, the vinegar should be allowed to boil without cover and stirring. I updated the post to include this.
CHRISTOPHER P. TOLO says
i like your menu and i am enjoyed cooking with your recipe thank you
GOD BLESS
Lalaine says
Thank you so much for your feedback, Christopher. I am glad you're enjoying the recipes. Happy cooking!
Diana Guillen says
I tried this a while ago for our lunch. I cut down the recipe to half because I only have half a kilo of squid. It tasted good except that it came out too sour. Next time I will try to lessen the vinegar.
Lalaine says
Hello Diana
Thanks for the feedback. I am sorry to hear about the vinegar taste, I usually boil mine for a good few minutes to cook off the strong vinegar taste.
Obi says
Mine too, turned too sour. Maybe remove the vinegar and try traditional ginisa โ saute garlic, onion, tomatoes. Add pusit and rest of ingredients then simmer. Note: premix pusit and fish sauce in a bowl.
Pusit is already good. Simply pan frying pusit premixed with fish sauce will give you a very tasty dish. Fry one by one for a dry dish or pan fry the whole bowl to have a bit of sauce.