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Ginisang Pusit

Ginisang Pusit

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!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb squid
  • 0.5 cup vinegar
  • 4 clove garlic, peeled and minced
  • 0.5 tsp peppercorns, cracked
  • 1 piece bay leaf
  • 2 tbsp canola oil
  • 1 onion, peeled and thinly sliced
  • 2 large Roma tomatoes, chopped
  • 1 tbsp fish sauce
  • 0 salt and pepper to taste

Instructions

  1. 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 it well.

  2. In a pot on medium heat, combine squid, vinegar, 2 cloves of the garlic, peppercorns, and bay leaf. Get it boiling for 3 to 5 minutes or just until squid changes color.

  3. Remove from heat and drain, reserving about 1 cup of the liquid.

  4. Get a pan - medium heat and warm up 1 tablespoon of the oil. Add onions and the remaining 2 cloves garlic and Cook it until softened.

  5. Add tomatoes and cook, mashing them with a spoon, until softened.

  6. Add fish sauce and cook for about 1 to 2 minutes.

  7. Add squid and cook, stirring them around, for about 1 minute.

  8. Add reserved liquid and Keep cooking until squid is cooked through and sauce is reduced.

  9. Add the remaining tablespoon of oil and toss.

  10. Add salt and pepper to taste. Serve it while it's hot.

  11. 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.

  12. Do not cover or stir when boiling the squid in the vinegar to cook off the strong acid taste.

  13. Add chopped chili peppers or dried red pepper flakes for a spicy version.

  14. Don't skip the tablespoon of oil at the end of cooking. It makes the dish taste better by bringing out the flavors.