Chef Pimnapat blends Thai and Chinese influences in this delicate preparation of barramundi, gently steamed to preserve its sweet, clean flavor. The fish is finished with a savory-sweet ginger–soy sauce infused with Shaoxing wine, then topped with julienned carrots, bell peppers, celery, and green onions. On the side, steamed cabbage and tender cremini mushrooms complete the plate.
Nutritional facts
Protein
41g
Carbs
22g
Calories
305kcal
Fat
8.5g
Ingredients
Red Bell Pepper, Oyster Sauce, Ginger, Barramundi, Green Onion, Crimini Mushroom, Soybean Paste, Light Brown Sugar, Shaoxing Wine, Light Soy Sauce, Corn Starch, Celery, Napa Cabbage, Canola and Olive Oil Blend
Contains fish (Fish), wheat, soybeans, molluscs, celery.
Reviews
4.0
Based on 19 reviews
Joni · 11/03/26
Would be easier to eat if the skin was removed
Tory · 10/31/26
Celeste · 10/27/26
Wish it came with rice for all the umami sauce.
kimberly · 10/25/26
Excellent!
Maria · 10/25/26
Carmen · 10/24/26
Yamuna · 10/21/26
fish was perfectly prepared. very mild flavors overall, with the sauce a little too thin.
Judy · 10/20/26
Absolutely delicious! Good size portion and nice mix of veggies
Taryn · 10/19/26
The fish sat in a watery sauce and the skin left on was very slimy and unappealing. The vegetables included were not what was expected and not prepared well. The sauce only tasted like ginger . I
Carol · 10/19/26
More vegetables but it was tasty.
Julia · 10/15/26
Yumm
Yamuna · 10/15/26
it's okay
Joel · 10/14/26
I didn't care for this dish. I enjoy fish, just not this dish.
Patricia · 12/27/25
Terrible slimy mess
ASHLEY · 12/18/25
The fish and sauce were good, but there was way too much ginger and it overwhelmed the dish.
Terence · 11/29/25
Laurie · 10/23/25
didn't taste good to me at all.
Gary · 10/20/25
Liked it, but it might have been better if it was spicier
As some say, cooking is loving, which is definitely true for Chef Pimnapat Chancharoen. She was born in Thailand, a paradise for food lovers, and went to school for mechanical engineering. She had dreams of becoming a pilot, but ended up becoming a chef because her cooking made so many people happy. Chancharoen is inspired by Korean, Japanese, Cuban and Taiwanese cuisines, and her unique style reflects this vibrant mix of flavors. She started her own food truck in 2018 and opened a ghost kitchen for takeout and delivery in 2021.