A study in balance and contrast, this Thai-style barramundi from Chef Pimnapat hums with brightness and heat. The delicately steamed white fish rests on a bed of tender napa cabbage, absorbing a fragrant broth-like sauce of lemon juice, fish sauce, garlic, Thai chilies, and a touch of sugar. The result is light but assertive—spicy, sour, and alive with aroma. Each bite lingers, clean and complex.
Nutritional facts
Protein
40g
Carbs
21g
Calories
280kcal
Fat
9g
Ingredients
Canola and Olive Oil Blend, Napa Cabbage, Fish Sauce, Cilantro, Lemon, Garlic, Thai Red Peppers, Sugar, Barramundi, Lemon Juice
Contains fish, fish, wheat.
Reviews
3.0
Based on 45 reviews
Gina · 11/07/25
I love the flavours that came with it, but apparently (unfortunately) I don't like barramundi texture. it's nothing CU did wrong because the flavours were spicy and amazing.
Angela · 10/27/25
This was very lemony and the fish was soggy.
Delaine · 10/25/25
yum
Becky · 10/08/25
Vlad · 09/22/25
Kate · 09/21/25
I have not heard of this fish before, but it was wonderful
Muriel · 09/19/25
This was the worst thing I’ve ever tasted. Barramundi is one of my favorite fish and I had to throw it away. small amount of vegetables. I wish I had read the comments. Why are you still serving this?
CHERYL · 09/14/25
Christy · 09/13/25
Monica · 09/11/25
Karina · 09/10/25
This was incredibly disappointing for me. There was very little cabbage with a lot of broth, and the fish itself had a rubbery, dry texture that was unlike any fish I've ever had. Threw this away. :(
Arisa · 09/10/25
yuck, tastes very fishy. are you supposed to peel the skin off. That was not good.
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.
