Baked Fish and Shrimp Rice Noodles |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A taste of the orient and noodles with a sweet mixture of fruit and fish. Ingredients:
2 pollock fillets (or two white fish fillets) |
2 slices bacon |
1/2 banana |
1/4 cup onion |
1 tablespoon parsley |
1/4 cup breadcrumbs |
1/4 cup canned peaches |
2 tablespoons coconut |
2 tablespoons oil |
1 garlic clove |
50 g rice noodles |
1 teaspoon curry paste |
1 chicken bouillon cube |
3/4 cup water |
1/2 cup onion |
1 garlic clove, diced |
1 tablespoon soya sauce |
2 tablespoons peanut oil |
1 egg, beaten |
1 teaspoon chili powder |
1/2 teaspoon sugar |
2 shrimp |
1/4 cup almonds, crushed |
Directions:
1. Half cook bacon slices in microwave. In small bowl combine banana, onion (diced and cooked in microwave 1 minute with dash of water), diced garlic, parsley, breadcrumbs, peaches and diced coconut. Roll fish fillets with mixture and wrap with 1 slice of bacon. Use toothpicks to hold fish together. Cook at 350 degrees oven for 1/2 hour.
2. In a pan heat oil. Add onions, garlic and cook for 2 to 3 minutes until they are soft and golden. Add curry paste, sugar and mix, add chicken bullion dissolved in water for 2 minutes. Add Soya sauce and egg until cooked. Add Chili powder, shrimp and cook for 6 minutes. Cover noodles in hot water in a small bowl for 6 minutes. Add to pan and cook for 6 minutes. Add crushed almonds and serve.
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