SUTUKIL | SPANISH MACKEREL IN 3 WAYS | OUTDOOR COOKING | MUKBANG PHILIPPINES

Start by cooking the broth with tomatoes, onions, ginger, lemongrass, spring onions, and siling pangsigang.

Add salt and pepper to taste as the broth comes to a boil.

Once boiling, add the head and scrub of the Spanish mackerel.

Add malunggay leaves to the broth.

Prepare the kilaw (ceviche) by mixing onions, siling pangsigang, and ginger with homemade sukang pinakurat, salt, and pepper.

Crush the siling pangsigang and add calamansi juice to the mixture.

Slice cucumber to serve as a side.

Add a bit of coconut milk to the broth for extra flavor.

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