Filipino Squid Sisig

Dave Smith


Squid Sisig is a pleasant-tasting dish made from chopped grilled squid along with some onions and seasonings. This recipe is my second seafood sisig adaptation next to bangus sisig. You will certainly love this dish.

In order to make squid sisig, the squid needs to be grilled for a few minutes. Grilling it makes the texture of the skin compact and less slimy. This makes the chopping process a piece of cake. Always remember not to grill the squid longer than the indicated time. Over cooking the squid will make it tougher, in terms of texture.


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  • 2 large
    squid, cleaned and sliced
  • 1 medium
    onions, vidalia, peeled, minced
  • 2 tsp
    ginger, minced
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    garlic powder
  • 2 tsp
  • 2 Tbsp
    cooking oil

How to Make Filipino Squid Sisig


  1. Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes. Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool. Chop the squid into small pieces. Heat the oil in a pan and then saute the garlic, onion, and ginger. Put-in the chopped squid. Stir and then cook for a minute. Add the garlic powder, salt, and soy sauce. Stir and cook for 2 to 3 minutes. Transfer to a serving plate. Garnish with crushed chicharon and chopped scallions. Serve with lemon wedges. Share and enjoy!

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About Filipino Squid Sisig

Course/Dish: Fish, Other Main Dishes
Regional Style: Asian

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