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!

I have several squid recipes I regularly make 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 yet without the extra calories and fat from coconut milk.

How to clean squid

  1. 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.
  2. You can peel the spotted outer membrane if you like the squid white.
  3. Rinse under cold running water and drain well.
  4. Cut the body into rings by slicing vertically or leave 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.
  • When boiling in the vinegar, do not cover or stir 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

  • 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.


  • 2 pounds squid
  • 1/2 cup vinegar
  • 4 cloves garlic, peeled and minced
  • 1/2 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


      • 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.

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