Seafood Chop Suey (Pusit at Isda)

This is Seafood Chop Suey (Pusit at Isda). Chop Suey is an all-time Filipino favorite. In this particular instance the seafood being used is squid and fish (pusit at isda). Chop Suey is traditionally supposed to be a strictly vegetable dish, but as creative minds tend to do, all sorts of meats have found their way into this dish as it has been adapted from one culture to another. Note that this recipe has 2 pounds of fish alone. So it is intended for a large crowd. Adjust your preparation to suit the right size audience. Enjoy this recipe from all of us at Filipino Chow.


  • 1 pound of squid, cut into rings
  • 1 pound of fish fillet, cut into strips
  • 4 ounces of green beans, sliced diagonally
  • 12 pieces of young corn, cut diagonally
  • 1 large carrot, thinly sliced
  • 1 large sayote, thinly sliced
  • 1 small cauliflower, cut into floret
  • 1 small broccoli, cut into floret
  • 1/2 of a small cabbage, cut into wedges
  • 1/2 of a small napa cabbage, cut into wedges
  • 1 large red bell pepper, cut into wedges
  • 2 stalks of celery, stems trimmed then cleaned and thinly sliced
  • 2 small onions, chopped
  • 1 whole garlic bulb, peeled and minced
  • 1/3 cup of cornstarch
  • 1/4 cup of fish sauce
  • 2 cups of water
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 2 tablespoons of hoisin sauce
  • 1 tablespoon of sugar
  • 1 chicken bouillon cube
  • freshly ground black pepper
  • salt to taste
  • cooking oil


  1. Start by adding some cooking oil to a large pan or wok over medium high heat.
  2. Once the pan is hot, add the garlic and a handful of the onion to the pan.
  3. Add the fish and squid to the pan and stir this while it cooks for 1 minute.
  4. Now add the fish sauce, soy sauce and some freshly ground black pepper, then stir while this cooks for another minute.
  5. Next add the 2 cups water, oyster sauce, hoisin sauce, chicken bouillon cube and sugar to the pan and stir.
  6. Bring this to a boil, then add the young corn, sayote, carrots, green beans, celery stalks and stir cook another minute.
  7. Add in cauliflower, broccoli, cabbage, napa cabbage, bell pepper, celery leaves.
  8. Continue to stir while this cooks for another 1 to 2 minutes or until vegetables are par cooked.
  9. Adjust salt and pepper to taste.
  10. Dilute the cornstarch in 1/3 cup of water then slowly pour the cornstarch mixture into the sauce while stirring continuously.
  11. Let this cook for another minute or until sauce thickens.
  12. Remove from the heat and serve immediately.

Add vegetables in the order of their respective tenderness. Add first those that are longer to cook than those easier to get tender. Also be careful with the saltiness of this dish. The fish sauce, soy sauce, and bouillon cube tend to have high sodium content.


Please wait...

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top