Inihaw na Rellenong Pusit stuffs marinated squid with tomato and onion, then grills it quickly with a buttery basting sauce.
50 minutes · Serves 3
Ingredients for Inihaw na Rellenong Pusit
2 large squid, cleaned
4 medium tomatoes, chopped
2 medium onions, chopped
Juice from 2 lemons
1/2 cup soy sauce
2 tablespoons fish sauce
Freshly ground black pepper, to taste
1/4 cup butter, melted
Salt, to taste
2 bird's eye chilies, chopped
1/2 cup soy sauce, for dipping sauce
Juice from 1 lemon, for dipping sauce
Freshly ground black pepper, for dipping sauce
1 small red onion, finely chopped
2 cloves garlic, minced
How to cook Inihaw na Rellenong Pusit
1.In a large container, combine the juice from 2 lemons, 1/2 cup soy sauce, and freshly ground black pepper. Add the cleaned squid and marinate for 30 minutes.
2.In a bowl, mix the chopped tomatoes, chopped onions, and fish sauce.
3.Remove the squid from the marinade and reserve the marinade. Stuff the tomato-onion mixture into the squid cavities, then secure the openings with toothpicks.
4.Mix the reserved marinade with the melted butter for basting.
5.Prepare a hot charcoal grill. Grill the squid for about 5 minutes per side, basting frequently with the butter-marinade mixture, until just cooked; avoid overcooking so the squid stays tender.
6.In a small bowl, combine the bird's eye chilies, 1/2 cup soy sauce, juice from 1 lemon, freshly ground black pepper, finely chopped red onion, and minced garlic to make the dipping sauce.
7.Transfer the squid to a serving plate, slice crosswise, and serve with the dipping sauce.
