National Dish Philippines: Inihaw na Pusit (Recipe)
In this article
Discover Inihaw na Pusit, one of the Philippines’ most beloved seafood dishes! Freshly caught squid is grilled over an open flame until tender, then brought to life by a bright marinade of soy sauce, garlic and lime. The result is smoky, juicy and full of character — perfect for a relaxed barbecue with friends or a festive gathering where you want to treat your guests to something genuinely special.
About Inihaw na Pusit
Inihaw na Pusit is a traditional dish from the Philippines, prized for its unmistakable flavour and its appealing way of cooking. At its heart is freshly caught squid, grilled to perfection so that it keeps a wonderfully tender texture. The marinade — built from soy sauce, garlic and lime juice — not only delivers an exquisite balance of flavours but also keeps the squid moist and deeply aromatic. All of this makes Inihaw na Pusit an ideal choice for barbecue nights or special occasions when you want to serve something a little out of the ordinary.
Ingredients (serves 1–2)
- 500 g fresh squid
- 4 tablespoons soy sauce
- 2 tablespoons lime juice
- 3 cloves garlic, finely chopped
- 1 teaspoon olive oil
- Salt and pepper, to taste
- Optional: fresh coriander, to garnish
Shopping for the ingredients
To find the best ingredients for Inihaw na Pusit, buy fresh squid from a local fishmonger or a seafood market. Make sure the squid looks fresh and has no unpleasant smell. For the marinade you will want good-quality soy sauce and fresh garlic, both of which are easy to find in most supermarkets. Limes should also be fresh for the best flavour, so it is worth picking them out yourself when you shop.
Preparing the dish
Preparing Inihaw na Pusit involves cleaning and marinating the squid. Start by cleaning the squid thoroughly, removing the innards and the skin. You can then cut it into rings or pieces, depending on your preference. The marinade is simple to put together: mix the soy sauce, garlic and lime juice in a bowl and add the squid. Let it marinate for at least 30 minutes so the flavours can soak in completely.
Step-by-step instructions
- Clean the squid thoroughly and cut it into pieces.
- Mix the marinade from soy sauce, garlic and lime juice.
- Place the squid in the marinade and leave it to soak for at least 30 minutes.
- Meanwhile, preheat the grill, either over charcoal or gas.
- Lay the marinated squid on the grill and cook for about 3–4 minutes per side.
- Take the squid off the grill and, if you like, garnish with fresh coriander.
Gluten-free / lactose-free version
Inihaw na Pusit is naturally gluten-free and lactose-free, as long as you use a gluten-free soy sauce. There are now plenty of alternatives to ordinary soy sauce, made from rice or coconut, that offer a similar flavour. This means the dish slots easily into a gluten-free diet without losing any of its taste. Lactose-free products are not needed either, since this recipe contains no dairy at all — much like the seafood-forward Kinilaw.
Tips for vegans and vegetarians
Although Inihaw na Pusit is based on squid, vegetarians and vegans can take inspiration and create a similar dish using plant-based ingredients. Instead of squid you might use grillable tofu or grilled vegetables for a delicious, meat-free version. Marinate the tofu in the same marinade for an authentic flavour, or experiment with other meat-free alternatives. There are also special seitan products that offer a fish-like texture, perfectly suited to this recipe.
More tips and tricks
For the best results when grilling Inihaw na Pusit, a few pointers go a long way. Take care not to overcook the squid, as it can turn tough. A charcoal grill lends the dish a special aroma, but a griddle pan works well too. If you want extra smoky notes, you can also scatter wood chips over the coals. And don’t forget to oil the grill well before cooking to stop the squid sticking.
Adapting the recipe to your taste
Inihaw na Pusit is a very adaptable dish that is easy to vary to suit different palates. Alongside the classic ingredients, you can add spices such as chilli or pepper for a hotter version. A touch of honey or sugar also helps to balance the flavours and create a sweeter marinade. Don’t hesitate to experiment with different bases and marinades to find your personal favourite.
Ingredient substitutions
If you can’t track down some of the ingredients for Inihaw na Pusit, there are interesting alternatives. In place of soy sauce you can use tamari, which is gluten-free, or a standard Kikkoman soy sauce, available in many varieties. Instead of fresh squid, other seafood such as prawns or calamari also works beautifully on the grill — as do the prawns that shine in Sinigang na Hipon. Experiment with your own combination of flavours for a truly unique eating experience.
Drink pairing ideas
A range of drinks pairs nicely with Inihaw na Pusit and complements the flavours of the dish. A refreshing Asian beer or a cocktail is a great choice for enjoying time around the grill. Alternatively, you could offer fruity lemonades or fresh juices for a pleasant lift. For wine lovers, a light white wine or a rosé could be just right, sitting comfortably alongside the flavour of the squid.
Serving and presentation ideas
An appealing presentation rounds off the Inihaw na Pusit experience. Serve the squid on a large, flat platter and garnish it with fresh coriander or spring onions. Colourful vegetables such as peppers or carrots can be arranged alongside to emphasise the colours. Use a generous seafood platter or a bamboo mat to show the dish off in its best light, as you might for a celebratory Lechon spread.
A bit of history
Inihaw na Pusit has its roots in Filipino culture, where seafood plays a central role. The tradition of grilling fresh fish and seafood runs deep in the country’s coastal communities, and many families have their own secret recipes for marinades and cooking methods. The use of ingredients such as soy sauce and garlic reflects the influence of the diverse Asian flavours woven through the nation’s cooking. Today, Inihaw na Pusit is a popular dish enjoyed not only by locals but by visitors too, and a fine example of Philippine cuisine.
More recipe ideas
Summary: Inihaw na Pusit
Inihaw na Pusit is a tasty, aromatic dish that captures the essence of Filipino cooking. With its simple preparation and its ability to adapt to all kinds of tastes, it makes an excellent choice for barbecue nights or festive occasions. The perfect pairing of fresh squid and a delicious marinade makes the dish both inviting and a window onto the cultural significance of Philippine cuisine. Let yourself be inspired to make Inihaw na Pusit at home and discover the many possibilities this dish has to offer!
