Ginisang Pusit

Method

1. Check that the squid's quills and beaks are removed, pat very dry, and toss with black pepper but no salt.
2. Heat a wide pan over high heat, add 1 tablespoon oil, and sear the squid for 60–90 seconds until just turning opaque. Transfer it and its juices to a bowl.
3. Lower to medium, add remaining oil, then sauté garlic, onion, and ginger for 2 minutes until aromatic without browning the garlic.
4. Add tomatoes and cook 4–5 minutes, pressing them, until pulpy and lightly jammy. Stir in fish sauce for 30 seconds.
5. Add water and collected squid juices. Simmer briskly for 2–3 minutes until spoon-coating; reduce it now if watery rather than overcooking the squid later.
6. Return squid with the chilli and toss over high heat for 60–90 seconds, until opaque, curled, and 63°C. Remove promptly to prevent toughness.
7. Rest 1 minute and serve with calamansi for squeezing at the table.