In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish

Author:The Crew of Pike Place Fish
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2013-02-10T16:00:00+00:00

ADOBONG PUSIT

This delicious squid is a family recipe that comes from Jaison’s in-laws. It has the hallmarks of Filipino food—soy, garlic, and vinegar. When making the dish, remember the rule about how to keep squid tender: either cook it quickly or cook it for a long time over low heat. Anything in the middle and you’re talking rubber. Add some hot rice and this is home-cooked fast food, Filipino style.

SERVES 4

3 to 4 garlic cloves, minced

1/3 cup white vinegar

1/3 cup soy sauce

1/4 cup water

1 teaspoon sugar

1 small bay leaf

11/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 pound squid bodies and tentacles, cleaned

3 tablespoons vegetable oil

2 Roma tomatoes, chopped

1 small onion, thinly sliced

Combine half of the garlic, the vinegar, soy sauce, water, sugar, bay leaf, salt, and pepper in a medium bowl. Add the squid and marinate for 1 hour. Drain the squid, reserving the marinade.

Heat the vegetable oil in a large skillet over medium heat. Add the remaining half of the garlic and sauté until fragrant, about 1 minute. Stir in the tomatoes and onion. Stir-fry 2 to 3 minutes, until soft and wilted. Add the drained squid and cook, stirring, for 1 to 2 minutes. Add the reserved marinade. Increase the heat and bring the liquid to a boil, then immediately lower the heat to a simmer. Taste for seasonings. Alternatively, for a drier dish you may also allow the liquid to come to a simmer and cook gently for 30 to 45 minutes. Remove from the heat and transfer to a serving dish.

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