Steamed Barramundi
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
310kcal
Fat
9g
Ingredients
Canola and Olive Oil Blend, Napa Cabbage, Celery, Corn Starch, Light Soy Sauce, Shaoxing Wine, Light Brown Sugar, Soybean Paste, Crimini Mushroom, Green Onion, Barramundi, Ginger, Oyster Sauce, Red Bell Pepper
Contains fish, wheat, soybeans.
Reviews
4.1
Based on 16 reviews
I didn't care for this dish. I enjoy fish, just not this dish.
Patricia · 12/27/25
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About Pimnapat Chancharoen
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.
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