How To Cook Sizzling Squid Sisig
Squid sisig is a sizzling, flavorful dish made with tender squid sautéed in butter, garlic, onions, and chilies, then served hot on a sizzling plate for a deliciously smoky and savory bite.
Prep Time10 minutes mins
Cook Time8 minutes mins
Course: Seafood Recipe
Cuisine: Filipino
Keyword: seafood sisig, sisig na pusit, sisig recipe, sisig recipe ideas, sizzling squid sisig, squid recipe
Servings: 3 servings
Calories: 232kcal
Author: Manny
- 1/2 kilo squid sliced
- 1 to 2 pcs onions sliced into rings
- 2 pcs long green chilies
- 1 pc siling labuyo
- 1 to 2 Tbsp. liquid seasoning
- 2 Tbsp. butter or margarine
- 1/4 tsp. ground black pepper
How To Cook Sizzling Squid Sisig
Clean the squid by removing the beak, the translucent back bone, ink sac and innards. Wash with running water and drain.
Slice the squid into rings, set aside. Heat wok or pan and melt 2 Tbsp. of butter or margarine. Add onion and garlic and saute until the onions are soft.
Add in the squid and saute for 3 minutes. Add black pepper, liquid seasoning, long green chilies and siling labuyo.
Stir until the liquid evaporates into half. Heat sizzling plate and melt 1 Tbsp. of butter or margarine.
Put the squid sisig in the sizzling pan and stir for few seconds. Remove from heat and serve hot.
Cooking Tips:
Avoid Overcooking the Squid
Squid cooks incredibly fast, and leaving it on heat for too long can turn it tough and rubbery. To keep it tender, sauté it for just about three minutes or until it turns opaque. If you’re using a sizzling plate, remove it from direct heat as soon as the dish is ready to prevent residual cooking.
Use Butter for a Richer Flavor
While oil works fine, butter or margarine adds a deeper, more indulgent taste to the squid. The richness of butter enhances the garlic and onion aromatics, creating a more flavorful base. Melting extra butter on the sizzling plate before serving also gives the dish that irresistible, restaurant-quality finish.
Add Calamansi for a Balanced Taste
Ths sisig can be quite rich, so a squeeze of fresh calamansi juice helps cut through the fattiness and enhances the flavors. The citrusy tang balances the heat from the chilies and the umami from the seasonings. If calamansi isn’t available, fresh lemon or vinegar can be a great alternative. 