Sarangani Bay
Sarangani Bay Bangus Fiesta Fish Loaf

Delightful Dishes

Bangus Fiesta Fish Loaf


For Fish Loaf:

3 pieces Sarangani Bay Marinated Bangus, flaked

⅓ cup butter or margarine

3 tbsp minced garlic

1 cup finely chopped onion

6 drops hot sauce

⅓ cup tomato sauce

9 pieces eggs, lightly beaten

salt and black pepper to taste

For Garnish:


chopped pimiento

chopped sweet pickle relish

chopped white or yellow onion

chopped hard-boiled eggs

cabbage or lettuce (optional)


Preheat oven to 350°F.

Line the bottom of a 9-inch x 5–inch loaf pan with aluminum foil.

Grease generously with butter or margarine, set aside.

In a sauté pan or wok, heat butter or margarine.

Add onions then garlic, add the flaked Sarangani Bay Marinated Bangus, tomato sauce and hot sauce.

Season with salt and pepper.

Cook for 5 to 10 minutes more.

Transfer to a bowl and cool completely, add eggs.

Mix well and pour into prepared loaf pan.

Bake for 50 to 55 minutes or until it springs back when touched lightly.

Cool for 20 minutes in pan then invert, cool completely, you may chill this at this stage.

To Serve:

Place fish loaf in a platter. Combine mayonnaise, pimiento, pickle relish and chopped onions to make a thin sauce.

Drizzle over loaf, top with hard-boiled eggs.

Garnish with shredded cabbage or lettuce.

Bangus Fiesta Fish Loaf