Ingredients:

  • 1 kg (2.2 lbs) whole, cleaned squid
  • 3 tbsp soy sauce (45 ml)
  • 2 tbsp calamansi juice (30 ml) (or lemon/lime juice)
  • 2 tbsp brown sugar (30 ml)
  • 1 tbsp minced ginger (15 ml)
  • 3 cloves garlic, minced
  • 1 tsp ground black pepper (5 ml)
  • 2 tbsp vegetable oil (30 ml)
  • 1/4 cup soy sauce (60 ml)
  • 1/4 cup calamansi juice (60 ml) (or lemon/lime juice)
  • 1/4 cup minced red onion (30 g)
  • 1 small red chili, finely chopped (optional)

Instructions:

  1. Prepare the Marinade: In a bowl, whisk together soy sauce, calamansi juice, brown sugar, ginger, garlic, black pepper, and vegetable oil.
  2. Marinate the Squid: Place the cleaned squid in a zip-top bag or bowl. Pour the marinade over the squid, ensuring it's well coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
  3. Prepare the Grill: Preheat the grill to medium-high heat. If using charcoal, ensure the coals are glowing and covered with a light ash. Oil the grill grates.
  4. Grill the Squid: Remove the squid from the marinade, shaking off excess. Grill for 2-3 minutes per side, or until opaque and slightly charred. Important: Don't overcook! Overcooked squid becomes rubbery.
  5. Prepare the Dipping Sauce: While the squid is grilling, combine soy sauce, calamansi juice, red onion, and chili (if using) in a small bowl.
  6. Serve: Serve the grilled squid immediately with the dipping sauce. Garnish with extra red onion and calamansi wedges, if desired.