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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

280

Fat

9g

Ingredients

Canola and Olive Oil Blend, Napa Cabbage, Fish Sauce, Cilantro, Lemon, Garlic, Thai Red Peppers, Sugar, Barramundi, Lemon Juice

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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 she ended up being a chef because her cooking made so many people happy. Chef Chancharoen was inspired by Korean, Japanese, Cuban and Taiwanese chefs, and her unique style reflects this vibrant mix of flavors. She joins us after starting her own food truck in 2018 and opening a ghost kitchen for takeout and delivery in 2021.

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