Low Sodium Adobong Pusit
Enjoy the bold, umami-packed flavors of **Low Sodium Adobong Pusit**, a healthier take on the classic Filipino squid dish. Perfectly tender rings of fresh squid are simmered in a fragrant sauce of calamansi juice, low sodium soy sauce, garlic, and bay leaves, creating a savory yet balanced dish with a touch of brightness. With reduced sodium and heart-friendly olive oil, this recipe proves that you don’t have to compromise flavor for health. Ready in just 45 minutes, it's a quick and wholesome seafood option ideal for weeknight dinners or a special meal with friends. Serve it over steamed rice for a complete Filipino-inspired feast that's as nutritious as it is satisfying!
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Recipe Information
Ingredients
- 1 kilogram Fresh squid, cleaned and sliced
- 2 tablespoons Olive oil
- 5 cloves Garlic, minced
- 1 medium Red onion, chopped
- 2 tablespoons Juice of calamansi (or lemon juice)
- 2 tablespoons Low sodium soy sauce
- 2 pieces Bay leaves
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Sugar
- 1 cup Water
- 2 pieces Green chili peppers, optional
Instructions
Thoroughly clean the squid by removing the ink sacs and cartilages. Slice the squid bodies into rings and set aside.
In a large pan or wok, heat olive oil over medium heat.
Add the minced garlic and sauté until fragrant but not browned.
Add the chopped onion and cook until they become translucent.
Stir in the cleaned squid and cook for about 2-3 minutes, or until the squid turns opaque.
Pour in the calamansi juice and low sodium soy sauce, mixing well with the squid.
Add the bay leaves, black pepper, and sugar. Stir everything together.
Pour in the water and bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes.
If you like a bit of heat, you can add the green chili peppers at this point.
Continue to simmer uncovered for another 5 minutes, allowing the sauce to reduce slightly.
Taste the sauce and adjust the seasoning, adding more calamansi juice if desired for brightness.
Remove from heat, discard the bay leaves, and serve the adobong pusit hot with steamed rice.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2330 mg | 777% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.2 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3025 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
