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
3.1
Based on 35 reviews
yuck, tastes very fishy. are you supposed to peel the skin off. That was not good.
Amy · 08/28/25
Natacha · 08/27/25
Salty and fishy
Gam · 08/27/25
Sofia · 08/25/25
Clint · 08/24/25
Danielle · 08/21/25
Becky · 08/21/25
Chris · 08/19/25
The fish was good, but the sauce was just liquid with two pieces of cabbage in it. I regret paying extra for this.
Robin · 08/16/25
Just didn't care for this dish. The fish was too firm and didn't care for the extra liquid that it and the cabbage floated in. This meal suffered damage in transit and some of the juice leaked out.
JAMES · 08/15/25
Charles · 08/15/25
I’m not sure if the fish was just naturally strong-smelling or if it was spoiled. But, I’ve had barramundi before, but it has never smelled this bad.
Ashura · 08/13/25
Jean · 08/13/25
Faith · 08/13/25
Did not like this at all
Barbara · 08/12/25
Rachael · 08/12/25
Loved the ingredients and aroma when heated! But it was way too salty as if someone poured twice or thrice amount of salt.
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.
