Baked Fish and Shrimp Rice Noodles

• 2 pollock fillets (or two white fish fillets)
• 2 slices bacon
• 12 banana
• 14 cup onion
• 1 tablespoon parsley
• 14 cup breadcrumbs
• 14 cup canned peaches
• 2 tablespoons coconut
• 2 tablespoons oil
• 1 garlic clove
• 50 g rice noodles
• 1 teaspoon curry paste
• 1 chicken bouillon cube
• 34 cup water
• 12 cup onion
• 1 garlic clove, diced
• 1 tablespoon soya sauce
• 2 tablespoons peanut oil
• 1 egg, beaten
• 1 teaspoon chili powder
• 12 teaspoon sugar
• 2 shrimp
• 14 cup almonds, crushed

1. Half cook bacon slices in microwave.
2. 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.
3. Roll fish fillets with mixture and wrap with 1 slice of bacon.
4. Use toothpicks to hold fish together.
5. Cook at 350 degrees oven for 1/2 hour.
6. In a pan heat oil.
7. Add onions, garlic and cook for 2 to 3 minutes until they are soft and golden.
8. Add curry paste, sugar and mix, add chicken bullion dissolved in water for 2 minutes.
9. Add Soya sauce and egg until cooked.
10. Add Chili powder, shrimp and cook for 6 minutes.
11. Cover noodles in hot water in a small bowl for 6 minutes.
12. Add to pan and cook for 6 minutes.
13. Add crushed almonds and serve.

white fish, bacon, banana, onion, parsley, breadcrumbs, peaches, coconut, oil, garlic, rice noodles, curry, chicken, water, onion, garlic, soya sauce, peanut oil, egg, chili powder, sugar, shrimp, almonds

Taken from www.food.com/recipe/baked-fish-and-shrimp-rice-noodles-121920 (may not work)