Spicy Sizzling Squid (Sisig na Pusit)

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This spicy sizzling squid, known as sisig na pusit, is a vibrant and nutritious take on a classic Filipino favourite. Traditionally made with richer meats, this seafood version offers a high-protein alternative that captures all the bold, savoury flavours of the original. The combination of zingy calamansi juice, pungent garlic and a hint of chilli creates a sophisticated depth that perfectly complements the tender texture of the fresh squid.

Ideal for a quick midweek dinner or a striking weekend starter, this dish is best served immediately while still sizzling in the pan. The addition of crushed prawn crackers and salmon roe provides a delightful contrast in texture and a salty pop of flavour. Serve it alongside hot jasmine rice or with extra prawn crackers for scooping, ensuring plenty of fresh lime wedges are available to brighten the finished dish.

Ingredients for Spicy Sizzling Squid (Sisig na Pusit)

450g (500 g) cleaned fresh squid tubes and tentacles
45ml fresh calamansi (or lime) juice
1 tablespoon dark Filipino cane vinegar (sukang iloco)
1 cuillère à soupe de sauce d'huître
1 cuillère à café d'huile de sésame
1 cuillère à soupe d'huile de colza
1 échalote grosse, hachée
2 gousses d'ail, hachées
1 or 2 Thai chilli peppers, thinly sliced
Sel et poivre, au goût
2 spring onions (spring onions), thinly sliced
1 tablespoon salmon roe, plus more for serving (optional)
2 tablespoons crushed prawn crackers
Halved calamansi limes (or lime wedges), for serving

How to make Spicy Sizzling Squid (Sisig na Pusit)

Bring 2.8L of water to a boil in a large pot set over high heat. Meanwhile, cut the squid tubes into 1/2-inch (1 cm) rings. Blanch all of the squid rings and tentacles in the boiling water for 10 seconds. Drain immediately in a large colander set in the sink and set aside.

In a large bowl, whisk together the calamansi juice, vinegar, oyster sauce, and sesame oil. Add the drained squid to the bowl and toss well to combine. Set bowl aside.

Place a large cast-iron skillet over high heat until it begins to smoke, 1 to 2 minutes. Add the canola oil and swirl to coat the bottom of the hot pan. Add the shallot, garlic and chilli peppers and cook until the garlic just begins to brown, about 30 seconds. Stir in the squid and all of the liquid from the bowl and continue to cook for 1 minute more, until the squid is tender and the liquid has reduced slightly. Season to taste with salt and pepper, then scatter the spring onions, salmon roe and crushed prawn crackers on top of the squid.

Remove from the heat and serve immediately in the pan while still sizzling. Offer calamansi limes alongside for squeezing, with additional salmon roe if desired. Enjoy with rice or serve with whole prawn crackers for scooping the sisig nacho-style.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.