Tag Archives: Pangasius

Colorful Taco’s and Tulips

Happy Monday everyone! I hope you all had a wonderful weekend doing all sorts of great stuff.

I spent my weekend with my father who came up to Europe for work. He’s been in and around Scotland, France, Germany, and had a weekend off and spent it with my sister and I. Although I did see him about three weeks ago before he and mom moved to South Africa, it was nice having him over and spending quality time with him.

Dad and his two daughters at the Keukenhof
Dad and his two daughters at the Keukenhof

Because Daddy was here I didn’t really cook as I tend to more experiment in the kitchen rather than make dishes I know I like. So I feared I would make something absolutely disgusting and we’d have to go out anyway. Instead we went out rather than my cookery making us all ill. We had Greek on Friday, Japanese and Indian on Saturday, and McDonald’s on Sunday. It had been a long time since both my sister and I had McDonald’s so it was a nice change.

Question: When you go to restaurant outings do you ever rate the place? I try to always do so on TripAdvisor!

Now that Dad has gone back to being all over Europe I am back to making my own healthy meals.

Spicy Pangasius Taco Bowl

For tonight’s meal I went for a Spicy Pangasius Taco Bowl. Now I know I swore I wouldn’t be eating meat anymore due to my last incident with causing my smoke alarm to go off, but I couldn’t help myself. This meal looked so good online that I had to make it myself. I found the recipe here, but used a different fish.


  • 1 heaping teaspoon paprika powder
  • 1 heaping teaspoon cumin
  • ½ teaspoon crushed red pepper flakes
  • 2 Pangasius filets
  • 1-2 cloves minced garlic
  • 1 can (150g)  fresh sweet corn kernels 
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 can (150g) black beans
  • 1 cups (250ml) cooked brown rice
  • fresh cilantro, avocado, shredded cheese, sour cream, or pico de gallo for topping


  1. Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. Add salt and pepper to taste.

  2. In a large nonstick skillet over medium high heat, heat a drizzle of olive oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle whether if done or not (fish should be completely white and flake apart easily). Remove fish filets and set aside.

  3. Add corn, red peppers, and onions to the pan with no additional oil. Heat over high heat for several minutes WITHOUT stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.

  4. Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet. Top with any of the toppings listed above!

Pangasius Taco Bowl

Just one plate (or bowl) of this can really fill you up! I haven’t eaten much today and yet I was full before I could even finish my plate. Luckily I had made enough to make another bowl and place in the fridge for tomorrow.

If you do not really like fish because of the fishiness, then this is honestly the best dish for you. Both tilapia and pangasius are wonderful fishes to cook as they are not fishy at all! So I really think you all should try this.

On a side note, if you’re ever in the Netherlands between March to May you should try and visit the Keukenhof. If you like flowers or you like to see what is typical of the country you visit then the Keukenhof is a place to attend! It is a giant park filled with tulips of all sorts lined up to make designs when looked upon from above. Truly beautiful.

Rows of Flowers

Tulipa "Caribbean Parrot"
Tulipa “Caribbean Parrot”

The Tulip Covered Cow and II hope you enjoy the recipe and one day come to our beautiful country of the Netherlands!

Eet smakelijk!



The Absolute Perfect White Fish Summer Salad!

How does one prevent smoke from making way to the smoke detector when frying some sort of meat? I know the easiest way to prevent it from going off is by opening windows and using doors or towels to “swoosh” the smoke out of the area, but really how do you not smoke up a place?

I know how to use all sorts of techniques in the kitchen but I have no idea how to prevent smoke from appearing as I fry fish or poultry.

(Well daddy, I hope you’re happy to know that my smoke detector works!)

Yes, today as I made my early dinner, I faced with a loud beeping from my smoke detector. I don’t know what I did as I tried to rip it from the ceiling, but it did finally stop (thank God!)

Besides having struggled with such a horrible (yet appropriate) machine, I also made a fantastic meal. A meal I may never make again due to my fear of having the smoke detector go off again.

Grilled Pangasius Spinach Salad

I actually may never make any non-vegetarian meals ever again because of that very fear. Well after this weekend that is, because I’ve purchased a few containers of shrimp at the same time that I purchased the pangasius used in this dish.

The lovely recipe for this dish is found here.


  • 1 Tablespoon extra-virgin olive oil
  • 1 cup mushrooms, sliced
  • 1 cup zucchini, sliced
  • a pinch of salt and pepper (to season fish)
  • 2 teaspoons honey
  • 1 Tablespoon lime juice
  • 2 fresh pangasius fish fillets
  • 3 cups spinach
  • 1 cup cherry tomatoes, halved
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon lime juice


  1.        Heat the oil in a medium skillet over medium high. Add the mushrooms and zucchini, season with a pinch of salt and pepper and sauté for about 5 minutes, until softened and starting to brown. Remove from pan and set aside to keep warm.

  2.        In a small bowl, whisk the honey and lime juice together.

  3.        Preheat a large pan at medium-high heat. Lightly coat with cooking spray. Season the fish on both sides with salt and pepper and place on the grill. Grill for about 3 minutes on each side, brushing the fish with the honey lime glaze.

  4.        Divide the spinach leaves over two dinner plates. Arrange the sautéed vegetables over the spinach and top with grilled. Sprinkle the cherry tomatoes over the salads. Lightly dash with olive oil and lime juice.

  5.        Serve immediately and enjoy!

I truly enjoyed this dish. Even though my fish was a bit on the burnt side along the edges, it tasted amazing! Best of all is that this recipe is for 2 people so I’ve got leftovers for a fantastic lunch tomorrow! I am excited. Especially since I do not have to fry the fish again and listen to the singing of my smoke alarm.

I feel like such an idiot because of that. I had to Facetime my mom in my distress from my incident. Instead we had a lovely twenty minute conversation.

 Anyway this meal is super light and very ideal for a summer dish. If it is hot where you’re at you should be making this white fish dish!

Enjoy your meal!