Mango and Cashew Fried Rice with Roasted Stuffed Trout

We love the tropical flavours of this dish served in the heart of winter. Hydrating mangos is easy and very tasty and can be used in various ways. This is a great dish to serve for large get togethers and can be prepped in advance and assembled minutes before serving - the stuffed fish can also be cooked on open coals for extra depth of flavour.


Serves 4 to 6
Prep time: 45 min
Baking time: 20-25 min
Overn temp: 180 degrees

300 g of Montagu Dried Mango strips
500 ml of orange juice
200 g of Montagu Salted Cashew nuts lightly toasted
1 large cleaned trout or your favourite fresh whole fish
50 g of butter cubed
Handful of fresh chopped fennel or dill
5 ml of dried chillies
5 ml of smoked paprika
5 ml of ground ginger
Kitchen string
1 knob of butter and some olive oil
1 large onion chopped
5 cloves of grated garlic
2 cups of raw Basmati Rice - cooked to instruction
Handful of chopped fresh dill and coriander
5 small orange sweet potatoes blanched
1 large pineapple quartered
2 red and yellow sweet peppers
Fresh halved tangerines, lemons and limes


  1. Place the mangos in the orange juice and leave overnight in the fridge to soak up the juices and plump out - strain and keep the juice aside
  2. Lay out the fish on a clean surface or cutting board, open it up and start layering the hydrated mango lengthways followed by cubed butter, fresh herbs and a dusting of chilli, paprika, ginger and salt and pepper
  3. Close the fish and gently tie up with the kitchen string, place on a large greased oven tray and bake for about 20 to 25 minutes
  4. Heat some olive oil and butter in a large skillet and brown the onions followed by the garlic gently fried for about two minutes
  5. Add the rice and herbs to the onions, season with salt and pepper and stir through - set aside and keep warm
  6. Brush the sweet potato, pineapple and peppers with olive oil and roast on a griddle pan until cooked
  7. Assemble the in a large serving platter by spooning the rice at the bottom of the dish followed by the sweet potato, pineapple and peppers. Lastly layer on the baked fish spooning over the pan juice and some more mango juice
  8. Garnish with more hydrated mangos, toasted almonds and fresh herbs
Notes and Tips
  1. Prepare all the ingredients for this dish as early as a day ahead of time - bake the fish and warm the rice mixture for easy and effortless serving
  2. You can stuff and freeze the fish and use as required
  3. Double the quantities to feed a large group
  4. Serve with chilled barrel fermented Chenin Blanc
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