Sutukil

Method

1. Divide the seafood among the grilled, soup, and kilaw-style components before seasoning so each portion stays properly chilled.
2. Season the grilling portion with salt, pepper, and calamansi, then grill until lightly charred and cooked through.
3. For the soup, simmer fish bones or pieces with ginger, onion, tomato, and water until the broth is savoury.
4. Strain if needed, add leafy greens, and season the hot broth simply.
5. For a safer home kilaw-style component, use cooked shrimp or fully cooked fish flakes rather than raw seafood.
6. Toss the cooked seafood with vinegar or calamansi, onion, ginger, chili, cucumber, and salt shortly before serving.
7. Check that every seafood component is properly cooked and that the cold component has remained chilled.
8. Serve the three preparations together with rice and separate utensils.