Inihaw Na Pusit Filipino Grilled Squid Perfected
Table of Contents
Recipe Introduction
Quick Hook
Fancy a bit of Filipino sunshine on your plate? Ever wondered how to get that perfect smoky char on grilled squid ? This Inihaw na Pusit recipe is your ticket to seafood street food heaven, with a zesty, umami kick that'll make you say "blimey, that's good"!
Brief Overview
Inihaw na Pusit is a classic Philippine cuisine staple. This Filipino grill recipe is easier than you think. Ready in under an hour, it serves 4 and is perfect for a summer BBQ.
Main Benefits
Squid is packed with protein and essential minerals. This Inihaw is fantastic for a casual get-together with mates. What makes it special? The Toyo Mansi recipe dipping sauce. It's a flavor bomb!
look into into Deliciousness: Marinating for Maximum Flavor
Let's get this show on the road! The marinade is where the magic happens. It's a delightful mix that tenderizes the squid. Also gives it that signature Filipino flavor.
Ingredients that Sing: The Heart of Inihaw na Pusit
Alright, gather round the kitchen table, let's see what we need for this Grilled Seafood Marinade :
- 1 kg whole, cleaned squid
- 3 tbsp soy sauce
- 2 tbsp calamansi juice( if you don't have calamansi, use lime or lemon. Remember that calamansi adds a unique flavor)
- 2 tbsp brown sugar
- 1 tbsp minced ginger
- 3 cloves garlic, minced
- 1 tsp ground black pepper
- 2 tbsp vegetable oil
Sauce that Pops: The Toyo Mansi Magic
A simple sauce that makes this dish truly sing, to make the Toyo Mansi recipe you need:
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1/4 cup minced red onion
- 1 small red chili
Right then, off you pop. The complete cooking guide will follow. It makes you feel like you are on a sunshine day. I am excited to share this experience with you.
Getting Your Gear Sorted: Ingredients and Equipment for Awesome Inihaw na Pusit
Right, let's talk about what you'll need to nail this Inihaw na Pusit , also known as Grilled Squid . Don't worry, it's not rocket science.
I promise! We're aiming for that proper Filipino Grill Recipes vibe, street food style!
Main Ingredients: The Heart of the Matter
So, for perfectly Grilled Squid , here’s the lowdown. Grab your shopping list.
Squid: 1 kg (2.2 lbs) of whole, cleaned squid. Medium sized ones are best! Fresh is always better, you know? But frozen will do in a pinch; just thaw it properly.
The fresher the squid, the less of that 'fishy' smell you will get. Quality indicators? Look for bright eyes and firm flesh.
Soy Sauce: 3 tbsp (45 ml) . Kikkoman is my go-to, but any decent soy sauce will do the trick.
Calamansi Juice: 2 tbsp (30 ml) . If you can't find it, use Calamansi Recipes and a mix of equal parts lemon and lime juice. It's close enough!
Brown Sugar: 2 tbsp (30 ml) .
Minced Ginger: 1 tbsp (15 ml) . Fresh is key here, honestly.
Minced Garlic: 3 cloves . Go on, be generous!
Ground Black Pepper: 1 tsp (5 ml) .
Vegetable Oil: 2 tbsp (30 ml) .
Seasoning Notes: Flavour Bombs Away!
The marinade is where the magic happens! This is my take on Toyo Mansi Recipe , a classic.
The soy sauce, Calamansi juice , and brown sugar create a sweet, salty, and tangy flavour. This combo is a winner! Ginger and garlic add that aromatic kick.
The pepper just ties it all together. For a bit of extra zing, try adding a pinch of chili flakes.
The Grilled Seafood Marinade possibilities are endless.
Equipment Needed: Keep It Simple
Don't need fancy gadgets for this Seafood Street Food .
- Mixing bowls are essential. You'll need one for the marinade and one for mixing the dipping sauce.
- A grill charcoal or gas or even a grill pan. Whatever you’ve got!
- Tongs are vital for flipping the squid without damaging it.
- A pastry brush or spoon for basting. Keeps that squid nice and juicy.
That's it! Nothing too scary. You’re now prepped to create awesome Squid Dishes . Time to get grilling some Inihaw na Pusit !
Mastering the Grill: Let's Make Inihaw na Pusit!
Alright, mates, fancy a trip to the Philippine Cuisine without leaving your garden? Today, we're tackling Inihaw na Pusit , or Grilled Squid .
It's a popular Seafood Street Food dish, surprisingly easy to make, and tastes absolutely banging. Trust me, once you get the hang of it, you'll be whipping this up every BBQ season.
Even if you're more of a Great British Bake Off fan than a grill master, you can totally nail this!
Prep Steps: Your Secret Weapon
First things first: the mise en place . This sounds fancy, but it just means getting everything prepped beforehand.
- Essential: Clean your 1 kg (2.2 lbs) of squid properly and measure out all your Toyo Mansi Recipe ingredients.
- Time Saving: Mince your ginger and garlic in advance. Honestly, chopping garlic right before grilling is a right pain.
- Safety: Grilling is hot work, so remember those oven gloves! Protect yourself!
Grill Like a Pro: step-by-step
Here's how to turn that humble squid into a Filipino Grill Recipes masterpiece:
- Marinade Magic: Mix 3 tbsp soy sauce, 2 tbsp calamansi juice (or lemon/lime), 2 tbsp brown sugar, 1 tbsp minced ginger, 3 cloves minced garlic, 1 tsp black pepper, and 2 tbsp vegetable oil in a bowl.
- Squid Soak: Pop the squid into a bag or bowl, pour over the marinade, and leave it in the fridge for at least 30 minutes. The longer, the better, but don't go over 2 hours.
- Fire Up: Preheat your grill to medium high heat . Oil those grates to avoid sticking. Nobody likes stuck squid.
- Grill Time: Take the squid out of the marinade, shake off the excess, and grill for just 2- 3 minutes per side , until opaque and slightly charred. Do not overcook! Seriously, it goes from perfect to rubbery in seconds.
- Dipping Sauce Done Right: Whisk together 1/4 cup soy sauce, 1/4 cup calamansi juice (or lemon/lime), 1/4 cup minced red onion, and a chopped chili (if you like a kick).
- Serve immediately: Grab some steamed rice with your Inihaw na Pusit, spoon over that Grilled Seafood Marinade , and enjoy!
Pro Tips for the Perfect Squid
Want to take your Grilled Squid to the next level? Of course, you do!
- Score the squid lightly. It helps the marinade soak in, stops it from curling, and looks impressive.
- Watch the heat like a hawk. If it's charring too fast, move it to a cooler spot. The grill is tricky.
- Don't even think about making this ahead. Inihaw is best fresh off the grill.
Honestly, there’s nothing better than fresh off the grill Seafood Dishes . What are you waiting for? Have fun and Bob's your uncle !
Recipe Notes for Perfect Inihaw na Pusit
Right then, let's talk about making your Inihaw na Pusit experience top-notch! This Grilled Squid recipe is pretty straightforward, but there are a few things to keep in mind.
Honestly, getting it right is all about those little details, innit? I reckon my auntie would agree with you! She always says "It's the little touches that matter".
Fab Serving Suggestions
Fancy plating Seafood Dishes ? You could artfully arrange the grilled squid on a platter with a side of steamed rice.
Maybe add a colourful Ensaladang Mangga (Mango Salad) for a bit of sweetness. A glass of calamansi iced tea on the side? Bob's your uncle!
Storage Know How
Got leftovers? Place the Grilled Squid in an airtight container and refrigerate for up to 2 days. Freezing isn't ideal, as the texture can become a bit rubbery, but hey, if you must, wrap it tightly.
Reheat gently in a pan, but don't overcook! You know, nobody likes rubbery squid.
Cracking Variations on Filipino Grill Recipes
Want to mix it up a bit? For a gluten-free version, use coconut aminos instead of soy sauce in both the marinade and the Toyo Mansi Recipe .
If you're feeling spicy, add a finely chopped chili to the marinade. Calamansi Recipes can be substituted. Lemon and lime are good replacements!
Nutrition Lowdown
Each serving of this Philippine Cuisine delivers around 250-300 calories. It's packed with protein (30-35g!) and moderate in fat (10-15g).
Plus, squid is a good source of essential minerals. Eating Squid Dishes is good for you!
So, go on then, give this Inihaw a go! I reckon this Seafood Street Food is going to be a favourite.
You will be grilling Seafood Dishes to your hearts desire. Honestly, it’s easier than you think, and the taste is pure sunshine on a plate.
Frequently Asked Questions
Alright, spill the tea! How do I stop my Inihaw na Pusit from turning into rubber on the grill?
That's the million dollar question, isn't it? The key is to avoid overcooking. Squid cooks super fast, so aim for just 2-3 minutes per side over medium high heat. Once it turns opaque and gets a bit of char, it's done! Think of it like cooking scallops; blink and you'll miss it.
Calamansi? Crikey, I can't find that anywhere! What's a good substitute for calamansi juice in this Inihaw na Pusit recipe?
Don't you worry your pretty little head! Calamansi can be a bit of a pain to find outside the Philippines. A perfect cheat is to use equal parts lime and lemon juice. It'll give you that same bright, citrusy zing that complements the squid beautifully. You'll be right as rain!
Can I prep the Inihaw na Pusit ahead of time? I'm planning a barbie (BBQ) and want to get organised, yeah?
Absolutely! Marinating the squid ahead of time is a great shout. You can marinate it for up to 2 hours in the fridge. Any longer and the acid in the marinade might start to affect the texture. Plus, you can whip up that dipping sauce the day before; it keeps like a charm in the fridge.
What's the best way to clean squid for Inihaw na Pusit? It seems a bit daunting!
Cleaning squid can seem a bit "icky" the first time, but it's easier than you think! Gently pull the head and tentacles away from the body; most of the insides will come out with it. Remove the clear cartilage "pen" from inside the body. Rinse the body and tentacles thoroughly, and you're good to go.
You can even ask your fishmonger to do it for you no shame in that game!
Any tips for making this Inihaw na Pusit extra special? Like, something to impress the neighbours?
Oh, you want to wow them, do you? Lightly scoring the squid bodies in a crosshatch pattern helps the marinade penetrate deeper and prevents them from curling up too much. And for an extra layer of flavour, try adding a touch of honey to the marinade for a subtle sweetness that will have them begging for your secret.
Serve with grilled veggies for a well rounded meal!
How should I store leftover Inihaw na Pusit, if there are any?
If you're lucky enough to have any leftovers (doubtful!), store them in an airtight container in the fridge. They'll be good for up to 2 days. Reheat gently in a pan or microwave, but be warned: they can get a bit tougher upon reheating. They're best enjoyed fresh off the grill, innit?
Inihaw Na Pusit Filipino Grilled Squid Perfected
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 |
|---|---|
| Fat | 12.5g |
| Fiber | 7.5g |