Grilled Squid Inihaw na Pusit
Filipino Grilled Squid is tender, smoky, and charred! This dish is similar to Japanese Ika Yaki (grilled squid) but also features Filipino-style marinades and Asian dipping sauces.
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Servings: servings
Calories: 63kcal
Equipment
- Grill Charcoal grill is best; Cast Iron Grill pan (if cooking indoors)
- Skewers (bamboo skewers soaked in water for at least 30 minutes)
- paper towels
- chef's knife (for cleaning and scoring the squid)
- cutting board (to prepare the squid and ingredients)
- bowl (for marinating the squid)
- Plate or platter (for serving the grilled squid)
Ingredients
For the Squid
- 3 medium fresh squid cleaned
- 1 tablespoon salt for cleaning
- 1 cup Regular Milk - marinate the squid for 30 minutes in the milk; remove then pat very dry
Filipino-Style Basting Marinade
- 2 tablespoons soy sauce
- 2 tsps calamansi juice or lemon/lime juice
- 1 tsp coconut vinegar
- 2 tsp oyster sauce
- 1 cloves garlic minced
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon oil
Japanese-Inspired Basting Marinade
- 2 tablespoons soy sauce shoyu
- 1 tablespoon mirin Japanese sweet rice wine
- 1 tablespoon sake
- ½ tablespoon miso paste optional, for extra umami
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon oil
For Grilling
- 1 tablespoon high temp cooking oil - coconut avocado, peanut
- Bamboo skewers soaked in water for 30 minutes
Dipping Sauces (Sawsawan) and Condiments
- ½ cup Sawsawan
Japanese Ponzu Sauce
- 2 tablespoons ponzu sauce or mix soy sauce + citrus juice
- 1 teaspoon grated daikon radish
- ½ teaspoon wasabi optional
Garlic Butter Sauce
- 2 tablespoons grass-fed butter melted
- 1 clove garlic minced
- ½ teaspoon lemon juice
Instructions
- Clean the Squid and marinate it in milk for 30 minutes. Pat very dry. Make your basting marinade of choice while the squid is in the milk. Soak the bamboo skewers in water.3 medium fresh squid, 1 tablespoon salt, 1 cup Regular Milk - marinate the squid for 30 minutes in the milk; remove then pat very dry
Score the Squid
- Lightly score the squid’s body in a crosshatch pattern. This technique prevents curling on the grill.
Prepare the Grill
- Preheat a charcoal grill or grill pan over high heat. Brush the grill grates with oil to prevent sticking.
Grill the Squid
- Skewer the squid to keep it flat and easier to flip. Very lightly oil the squid.Grill for 2 minutes per side in the flame or until lightly charred then flip immediately. Depending on the size, add or subtract some time.1 tablespoon high temp cooking oil - coconut, Bamboo skewers
- Baste with marinade after it's looking charred while grilling for added flavor.2 tablespoons soy sauce, 2 tsps calamansi juice, 1 tsp coconut vinegar, 2 tsp oyster sauce, 1 cloves garlic, 1 tablespoon brown sugar, ½ teaspoon black pepper, ½ teaspoon oil
- Avoid overcooking—squid turns rubbery if left on the heat too long. It's very fast to cook! Remove from the flame, giving it one last quick swipe with the basting marinade, and set it on a plate.
Serve Immed
- Remove from the grill and slice into rings or serve whole.Pair with dipping sauces and steamed or garlic rice for a complete meal. Be sure to serve and enjoy right away so the squid stays tender.½ cup Sawsawan
Notes
Don’t Overcook – Squid turns rubbery if grilled too long. Two to three minutes per side is enough. Add or subtract time depending on the size of the squid, but it cooks super fast.
Tenderize - Tenderizing the squid in milk helps make it delicious and removes any fishy smells. It is essential (like I marinate scallops in milk) for an extra elevated and tender inihaw an pusit or Japanese grilled squid recipe.
Pat Dry Before Grilling – Excess marinade can cause steaming instead of charring. It's very important to pat the squid very dry. Lightly oil before placing it on the grill.
Use Fresh Squid – Fresh squid has a mild, sweet flavor. Frozen works too, but thaw it properly.
For Extra Smoky Flavor – Use a charcoal grill instead of gas or a grill pan. Charcoal and high flame is the best for that charred outer layer.
Try Stuffing the Squid – Fill the body with tomatoes, onions, and cheese for a richer dish.
Nutrition
Nutrition Facts
Grilled Squid Inihaw na Pusit
Amount per Serving
Calories
63
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
2
mg
1
%
Sodium
3406
mg
148
%
Potassium
60
mg
2
%
Carbohydrates
8
g
3
%
Fiber
0.3
g
1
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
2
IU
0
%
Vitamin C
1
mg
1
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.