Adobong Pusit
A rich and savory Filipino seafood dish made with tender squid simmered in soy sauce, vinegar, garlic, onions, and spices. Adobong Pusit has a deep, flavorful sauce that pairs perfectly with warm steamed rice.
Servings: 4
Ingredients
- 1 lb Fresh Squid (pusit), cleaned and sliced into rings
- 2 tbsp Cooking Oil
- 1 med Onion, chopped
- 4 cloves Garlic, minced
- 1/4 cup Soy Sauce
- 1/4 cup Vinegar
- 1/4 cup Water or less
- 2 pcs Bay Leaves
- 1 tsp Whole Peppercorn
- 2 pcs Green Chili Peppers (optional)
- 1 tsp Sugar (optional, to balance flavor)
- Salt to tast
Instructions
Prepare the Squid
- Gently pull the head away from the body to remove the innards.
- Locate the small hard mouth (beak) in the center of the tentacles and remove it by squeezing it out with your fingers.
- Remove the transparent quill from inside the body, rinse the squid well, then slice the body into rings while keeping the tentacles whole.
Cooking Instructions
- Heat cooking oil in a pan over medium heat.
- Sauté the chopped onion and minced garlic until fragrant and softened.
- Add the squid to the pan and cook for about 2 minutes while stirring.
- Pour in the soy sauce, water, bay leaves, and peppercorns. Bring the mixture to a gentle simmer.
- Add the vinegar. Do not stir for about 1–2 minutes to allow the vinegar flavor to cook properly.
- Add the green chili peppers and sugar if using.
- Simmer for about 8–10 minutes or until the squid is tender and the sauce slightly thickens.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot with freshly steamed rice.
Notes
Avoid overcooking the squid to keep it tender.
Squid cooks quickly; prolonged cooking may cause it to become rubbery.
The sauce can be reduced longer if a thicker and richer flavor is desired.
Some versions include squid ink for a darker, richer sauce.