Are you looking for the ultimate party food? Sisig Pusit is juicy and tender and bursting with spicy and smoky flavors. It's delicious as an appetizer with an ice-cold beer or a main dish with steamed rice.
Today was a sweltering 95 F degrees, so I was surprised when G announced out of the blue that he would grill hamburgers outside on the patio. How he could even consider cooking on a blazing pit in this scorching heat is beyond me.
I barely have the energy to peel myself from the couch due to heat exhaustion!
But hey, whatever makes the man happy, I am all for it. Besides, who am I to deny him the pleasure of preparing my lunch? 😂
Since he had the charcoal for the beef patties anyway, I also decided to throw in a couple of jumbo squids to grill. With the temperature as it was, it just felt like a margarita kind of afternoon, and sisig pusit seemed like the perfect pulutan to go with the drink I had in mind.
Oh, my! Was it the perfect appetizer indeed. It was so juicy and flavorful; I almost forgot my cocktail drink!
If you're looking for an appetizer that's easy to prep yet packs big, bold flavors, this spicy sizzling squid is it!
The jumbo squid is seasoned with salt and pepper and then briefly grilled over hot coals until tender and juicy. They are then chopped into bite-size pieces and quickly tossed over high heat in a spicy, tangy calamansi dressing for the perfect finish.
- Jumbo squid- Although you can use a smaller size for this sisig, I prefer the large ones as they fare better with longer cook times.
- Salt and pepper- season the squid to taste
- Onions, garlic, ginger- aromatics add an extra layer of flavor
- Calamansi juice- you can also use lemon or lime juice
- Bell peppers- use a combination of red and green for color and texture
- Thai chili peppers- replace with finger chili peppers if you prefer milder heat
- Brown sugar- balances the flavors of the dressing with a touch of sweetness
- Worcestershire sauce- adds umami flavor; substitute soy sauce if not available
- Butter- adds a rich, creamy taste
- Oil- stabilizes the butter and keeps it from burning in high-heat cooking
- Do not overcook the squid on the grill as they will toughen and will be hard to chew.
- Make sure to set the heat on high, and the pan is sufficiently hot when the chopped squid is tossed with the onion mixture and the citrus dressing so they don't expel a lot of liquid.
- Sisig pusit is perfect for parties or everyday dinners. It's delicious as an appetizer with an ice-cold beer or a main dish with steamed rice.
- For best results, serve on a heated sizzling plate and garnish with chopped chili peppers.
- 2 (about 2 pounds) jumbo squid
- salt and pepper to taste
- 1 onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and minced
- ½ red bell pepper, seeded, cored, and diced
- ½ green bell pepper, seeded, cored, and diced
- 4 Thai chili peppers
- ¼ cup calamansi juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon brown sugar
- 1 tablespoon butter
- 1 tablespoon canola oil
- Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body. Remove black ink and discard. Wash the squid and drain well.
- Season squid with salt and pepper to taste. Let stand for about 10 to 15 minutes.
- Grill squid over hot coals for about 4 to 5 minutes on each side.
- Remove squid from heat and allow to cool to touch. Chop into bite-size pieces and keep warm.
- In a bowl, combine calamansi juice, Worcestershire sauce, brown sugar, and salt and pepper to taste. Stir until combined and set aside.
- In a wide, heavy-bottomed skillet over high heat, add butter and oil.
- Add onions, garlic, ginger, bell peppers, and chili peppers. Cook, stirring regularly, for about 30 to 40 seconds or until aromatic.
- Add squid and calamansi mixture. Toss quickly just until heated through.
- Season with salt and pepper to taste. Serve hot.
“This 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.”