Categories: New Day New Chef Recipes, NDNC Lite, Vegan Recipes & Food

Flavor-Packed Satdha Thai Catfish Eggplant Recipe You’ll Love

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Published On: August 11, 2025
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Satdha Thai Catfish Eggplant Recipe

The Satdha Thai catfish eggplant recipe is proof that plant-based cooking can be every bit as flavorful, exciting, and satisfying as traditional meat and seafood dishes.

In Episode 1 of New Day New Chef Lite, Chef Gunn Pankum, owner of the acclaimed Satdha Plant-Based Thai Kitchen in Los Angeles, shares her fan-favorite “Ecstatic Eggplant,” a vegan Thai dish that swaps catfish for tender, perfectly seasoned eggplant. The result? A plate so delicious and authentic that diners often can’t believe it’s made without fish.

Chef Pankum has been serving this beloved recipe since opening Satdha, and it quickly became a signature dish. She explains that it was the very first recipe she created for the restaurant, one that captures the textures and flavors of the original Thai catfish dish while being completely plant-based.

The Secret to the Ecstatic Eggplant Recipe

The Satdha Thai catfish eggplant recipe begins with carefully selected eggplant, sliced into even pieces to ensure a perfect texture, crispy on the outside, soft and tender on the inside. Chef Pankum uses a light batter made with rice flour and all-purpose flour, seasoned simply with salt and pepper, then fried at just the right temperature to lock in flavor and avoid sogginess.

From there, the magic happens with her fragrant homemade curry paste. This flavorful base blends California chili, Thai chili, lemongrass, galangal, ginger root, kaffir lime, garlic, and sea salt into a smooth, aromatic mixture. Stir-fried with bell peppers, young green peppercorns, basil, and a house-made vegan fish sauce, the dish develops layers of flavor: spicy, smoky, and full of authentic Thai character.

Authentic Thai, Plant-Based Perfection

What makes the Satdha Thai catfish eggplant recipe so extraordinary is its authenticity. Chef Pankum grew up in Thailand and brings traditional techniques and flavors to her Los Angeles restaurant. She emphasizes that veganizing a dish doesn’t mean sacrificing its cultural roots. In fact, it’s a true test of a chef’s skill to recreate those flavors without animal products.

By replacing catfish with eggplant, she achieves the same satisfying bite while offering a dish that’s cholesterol-free and lighter, but every bit as indulgent in taste. Guests frequently call her out of the kitchen to confirm it’s really vegan, amazed at how much it resembles the original.

A Dish That Tells a Story

For Chef Pankum, this isn’t just a popular menu item, it’s deeply personal. She began her vegan journey in 2005 after her father became ill. As part of her prayers for his recovery, she gave up meat, deli products, and other animal-based foods. Over time, she found joy in creating dishes that were not only cruelty-free but also celebrated the vibrant flavors of her homeland.

Her Satdha Thai catfish eggplant recipe embodies that mission: to share the tastes of Thailand while proving that anything made with meat, chicken, or fish can be recreated using plants without losing the authentic taste and flavor.

How to Try Satdha Thai Catfish Eggplant Recipe for Yourself

Thanks to New Day New Chef Lite, you can now make this restaurant-quality dish at home. The episode walks you through each step, from blending the curry paste to frying the eggplant and finishing it with a sizzling stir-fry. You’ll also learn Chef Pankum’s pro tips, like starting with a hot wok (or cast iron skillet) and using rice bran oil for the perfect crisp.

When plated, the Ecstatic Eggplant is a work of art. Vibrant colors, enticing aromas, and a taste that delivers a flavor explosion with every bite. It’s an experience that will transport you straight to the bustling streets and aromatic kitchens of Thailand.

Watch and Cook Along with Chef Gunn on New Day New Chef Lite

If you’re ready to try the Satdha Thai catfish eggplant recipe, watch Chef Gunn’s episode of the vegan cooking show, New Day New Chef Lite, now only on UNCHAINEDTV. You’ll see Chef Gunn Pankum prepare this incredible dish from start to finish, with all the tips you need to recreate it in your own kitchen.

With flavors this bold and a recipe this satisfying, it’s easy to see why Satdha Plant-Based Thai Kitchen has become a must-visit spot in Los Angeles. And now, you don’t have to book a flight to taste it, you can bring it right to your own table.

Stream the episode free today and bring a little taste of Thailand into your home with this unforgettable plant-based twist on a classic. Then, binge all episodes of “New Day New Chef” on UnchainedTV. Watch online or download the UNCHAINEDTV app on your phone or TV.

View more recipes from New Day New Chef

Satdha Thai Catfish Eggplant Recipe
Print Recipe

Chef Gunn's Enticing Eggplant

Learn how to make Satdha Plant-Based Thai Kitchen's Catfish Eggplant. Chef Gunn transforms a traditional Thai catfish dish into a completely vegan favorite by swapping the fish for crispy, golden-fried eggplant.
Course: Main Course
Cuisine: Thai
Keyword: vegan
Servings: 4 People

Ingredients

For the Curry Paste:

  • 3 medium shallots chopped
  • 1 large California chili dried, soaked in warm water for 10 minutes, seeds removed
  • 2 fresh Thai chilies adjust to taste, chopped
  • 2 lemongrass stalks trimmed and thinly sliced (tender parts only)
  • 2- inch piece galangal peeled and chopped
  • 2- inch piece finger root peeled and chopped
  • 6 cloves garlic peeled
  • 4 kaffir lime leaves stems removed, finely shredded
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea salt
  • 1½ cups water for blending

For the Batter:

  • 1 cup rice flour
  • 1 cup all-purpose flour
  • 1½ cups cold water adjust for a smooth, thick batter
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

For the Stir-Fry:

  • 2 large eggplants about 1½ lbs, cut into 1-inch rounds or thick half-moons
  • 2 tablespoons rice bran oil or other neutral oil
  • 1 red bell pepper sliced into thin strips
  • 1 tablespoon thinly sliced finger root
  • 2 tablespoons fresh green peppercorn clusters
  • 1 cup Thai basil leaves
  • 2 tablespoons vegan fish sauce* see note
  • ¼ teaspoon ground white pepper
  • 2 –3 tablespoons water to prevent curry paste from burning

Vegan Fish Sauce (Quick Version):

  • 2 cups water
  • 4 dried shiitake mushrooms
  • 2 pieces kombu about 4 inches each
  • 1 tablespoon sea salt
  • 1 teaspoon soy sauce

Instructions

Make the Curry Paste:

  • Place shallots, California chili, Thai chilies, lemongrass, galangal, finger root, garlic, kaffir lime leaves, lime juice, and sea salt into a blender.
  • Add 1½ cups water and blend until smooth. Set aside.

Make the Fish Sauce

  • Simmer all ingredients for 20 minutes, strain, and cool.

Prepare the Batter:

  • In a large mixing bowl, combine rice flour, all-purpose flour, salt, and black pepper.
  • Gradually whisk in cold water until you have a smooth batter thick enough to coat the back of a spoon.

Fry the Eggplant:

  • Heat enough rice bran oil in a deep frying pan or wok to 350°F (175°C).
  • Dip eggplant slices into the batter, letting excess drip off.
  • Fry in batches for 2–3 minutes per side, until golden brown and crispy.
  • Drain on paper towels.

Stir-Fry the Dish:

  • Heat 2 tablespoons rice bran oil in a wok or large cast iron skillet over high heat.
  • Add 3–4 tablespoons of curry paste and stir-fry for 1–2 minutes, until fragrant and slightly darker in color.

Sprinkle in white pepper.

  • Add a splash of water (2–3 tablespoons) to prevent burning.
  • Stir in bell pepper, finger root, and green peppercorns, cooking for 1–2 minutes.
  • Add vegan fish sauce and toss well.
  • Add the fried eggplant and Thai basil leaves, tossing gently to coat in sauce.

Serve:

  • Serve immediately over jasmine rice or on its own.
  • Garnish with extra Thai basil or lime wedges for brightness.

Notes

Tips from Chef Gunn:

  • Prevent soggy eggplant: Always batter before frying to keep the inside soft and the outside crispy.
  • Don’t burn the curry paste: Keep a little water on hand to splash in if it starts to stick.
  • No wok? Use a cast iron skillet for even heat distribution.
  • Authenticity matters: Keep the traditional Thai ingredients especially galangal, kaffir lime leaves, and ginger root for the best flavor.
VIDEO TRANSCRIPT - Chef Gunn's Enticing Eggplant on New Day New Chef Lite
Tatum, I have a serious question for you. How do you feel about eggplant? I don’t feel like that’s any of your business. Hello, I’m Jane Velez-Mitchell. And I’m Tatum Larson. Welcome to New Day, New Chef Lite. This season may be called Lite, but we’re definitely not Lite on flavor. We’re bringing you our famous plant-based recipes that are quick, easy, and perfect for lunch. Now, today’s chef is the owner of Sada, a phenomenal plant-based Thai restaurant here in Los Angeles. Please welcome Gunn Panko. Thank you. Thank you for having me. Happy to be here. Gunn, we’re so excited to have you. Tell us, what makes your eggplant so ecstatic? This dish is very special to the restaurant, and it’s been our guest favorites from their one, and just like explosion in your mouth. Whoa, I’m looking forward to that. Now, look at all these ingredients. Let’s go over the ingredients, then we’ll talk about the process. So, we have here, shallot that I chop up, and this is like called California chili that I soak overnight, but actually you need 10 minutes to soak, and then it’s not too spicy, that one. This is the lemongrass, like we have here, that I slice it up. Next, this is the Thai chili. This one is hot, so we don’t put a lot, so just let them out. That’s my favorite, though. That’s like the X factor when it comes to good Thai. Maybe I should add more. Yes, please. Next, we have galangal. Whoa, galangal? What the heck is galangal? So, it’s a rude herb, just like ginger, it grows in the ground. So, this is another MVP of Thai cooking. MVP of Thai cooking. This is called finger root. It’s the same family as galangal root, also the same family as ginger root, so it grows in the ground. This is garlic, everybody knows, but this one is called maggul lamb, or somebody called kiefu lamb. This is one of the most important in curly paste. Okay, line, yeah, I got it. Okay, and then what about this? This is Thai basil. Okay. Yeah, Thai basil, and this one. Look like little grapes. It’s actually green peppercorn. You have black peppercorn, you guys know, this is the younger one, younger version of the pepper. All right, so let’s get cooking. That’s three steps. First, we’re going to make curly paste, and then we’re going to make eggplant batter, and then we’re going to stir fry. So, let’s get to the curly paste. Wow. So, we’re going to put, right here, this is first, chili. Grab that. And then we’re going to put Thai chili in there, and not the water. And galangal, go in. Thank you. Thank you, Jane. And lemongrass. See, I’m useful around the kitchen. Good assistant. Gali, go in. And kiefu lamb, say. That’s the lime. And sea salt. Okay. Oh, one more. Thank you. Last, so we need to be able to blend it smoothly. So, we add water in here, and I think I’m going to do one and a half cup for now. Okay, now hold on. We have a tradition around here. Whenever we turn on the blender at New Day New Chef, we do the blender dance. Are you ready? I’m so ready. Okay, are you ready? Oh, yeah. All right. That was great. Well done. Good. All right. So, now, we got the curly paste. That’s the curry paste. Okay. Yes. That’s the first step. We did a good term, like faster than a restaurant. It was a dancing, I think. Yes, of course. Okay. Okay. What’s next? So, we choose eggplant, like the good size, so it should be even all the way through. So, we’re going to cut it like that, maybe one inch, nice size. And, Chef, what is your plant-based journey? What brought you to bringing authentic Thai cuisine to the plant-based community? I started my vegan journey in 2005. My dad was ill, and he was in the hospital. I was praying for his recovery to make my prayers stronger, so I gave up meat and deli, because I think the best thing people can do to the world is just to give up all the animal cruelty and suffering. Yes. I’m still emotional. It’s emotional. Yeah, that was emotional. It’s a beautiful thing you did for your dad. Getting back to this recipe, what is this white cream that you have here? Okay, this is this basic batter, one part of flour, but I mix rice flour and all-purpose flour, so one-to-one between water and flour, and then just season it with pepper and salt. Great. So, this is vegan eggplant, which the perfect temperature here should be 350, so that’s what we try to do. Here with the oil? Yes. Okay. Okay. Stay back. Okay. All right, we’re going to fry it. Oh, nice. And what kind of texture are you looking for? So, we’re going to look for like crispy, golden brown, so we just… What’s in there? Is that oil, obviously? Yes, just I use rice bran oil. That’s what we use at the restaurant. Okay. Now, a lot of times when I make eggplant, those rare occasions, it comes out very soggy. How do you prevent that? That’s why we better. Yeah, outside, outside is going to be crispy, but inside is going to be soft and tender. Oh. It’s nice to invest on this thing. I love this thing. I cannot fry this. You mean the temperature gauge? Yes. Okay. One of the great things about your restaurant is it’s not Americanized Thai food. It is authentic Thai food from Thailand. You feel like you’re transported to Thailand when you’re at your restaurant. I’ve eaten there so many times. Thank you for saying that. And we try very hard to keep the recipe authentic. Yes. And, yeah, because we miss home. Oh. Well, Gun, this looks so great. And, you know, while I’m watching you cook this, I’m really thinking, like, what would eggplant be a traditional meat Thai dish? Oh, this one, the catfish dish. That’s the very first recipe that I come up for the restaurant, and I know that I have to open the restaurant with this dish. And turn out, that’s become a hit. People who come here just didn’t believe it’s eggplant. They thought it’s fish. They call me out from the kitchen again. Are you sure it’s not fish? It’s like, no, is that why you chose it because of the texture? The texture. And when you try it, you, I can’t wait to try it. So the bottom line, Gun, is that anything that people make with beef or chicken or fish can be made with plants. Absolutely. And it’s zero cholesterol. So it’s so much healthier for you. Yes, I totally agree with that. And veganizing a recipe doesn’t mean losing its authenticity either. No, it shows your cooking skill, actually. Okay. Look at this. Gorgeous. Gorgeous. I think you have the best stuff. This thing fries so nicely. Thank you to the stuff. Okay, that’s step two. Oh my gosh, this, it’s perfectly browned. And I could see why people would think that was fish. We’re going to move to the last step. This is the stir fry. We have this already, the curly paste. We’re ready. So always start your wok hot, not the oil hot. People often say to me, Jane, your wok is hot. I don’t know what they mean, but I, I’m thrilled. Oh, what do you do if you don’t have a wok at home? I personally don’t have one. I just have a cast iron. I actually love cast iron. Okay. You know, it’s have same effect as the wok. And it actually work well when you have flat stove because the heat is like, you know, generate evenly. But sometimes the wok like this, if you have like, you know, the heat doesn’t come on the side. The wok is side with the wok range for the restaurant. It actually at home, I cook with cast iron. Okay. So I’m set. I’m ready to go. You’re ready. Yeah. Okay. I think our wok is nice and hot. We’re going to put maybe two tablespoons of neutral oil. I use rice brand. So now this might be splashy a little bit. So we’re going to do like about around. I’m sorry. That’s like three spoons. Okay. Oh, wow. That smells so good. The aroma is like, I feel like I’m in Thailand. Yes. It’s spicy. And but it’s smoky. Oh my gosh. It’s so gorgeous to the color. And it’s a little white pepper. White pepper. I didn’t even know there was such a thing. Where have I been? And we’re going to have the water ready. Oh, okay. So this is very important step. You need to make sure you kind of taste cooked through. And how do you know that it’s completely cooked through? So it’s going to change color a little bit instead of red or orange. It’s going to be a spicy brown. That’s when you get most potential of aroma. So cooking can bring out the flavor. Yes. And also it’s going to get a little bit lumpy like this. You know, that’s when you know it’s close. Oh, wow. I have to say try this at home because the aromas are just so, food is not just about eating. It’s about looking. It’s about this, the aromas. It’s the whole experience. And this is, we’re getting the whole experience. I’m getting the whole experience. I wish I had a candle with this. We’re going to have this all the time. I love it. Good idea. Right? Yeah. Yeah. There you go. Have some in your restaurant. All right. So it’s looking good. Yeah. Yeah. Okay. A little bit of water. Okay. To stop, overcook the curly paste. If you keep, you know, stir fry and then the curry going to get burned. Okay. And then we’re going to put everything that we bring too much. You just throw a whole bunch of stuff in there. Tell us what those are. We put bell pepper, finger root, and green young peppercorn. This is a basil. Okay. And then we’re going to flavor it with our homemade fish sauce. Vegan fish sauce. Who knew? It made from kombu seaweed and shiitake mushroom and sea salt and fermented. So this is like a fish sauce with no fish in it. Yes. Very cool. Check it out. And then we just put a plan that we batter fry. And then there you go. You’re a genius. Truly. You are a genius. I cannot believe. I just can’t believe how you pull this off. It’s incredible. Time for the dishes. Yes. Oh my gosh. Here we go. Whoa. Whoa. I’ll take an extra helping. It’s available. Oh my gosh. I can’t help it. Like a true artist. I mean, look at this. Look how gorgeous this is. I think this is the best I ever made. Just for us. Thank you. You’re an artist. Now I have to say this is almost too beautiful to eat. Operative word almost. Shall we dig it? We shall. Let’s do it. There you go. Thank you very much. Oh my gosh. This looks so incredible. It’s still steaming. Oh my gosh. This is the best way to try it. It’s still high. Oh my gosh. Oh my gosh. You outdid yourself. Delicious. This is like a flavor explosion in my mouth. Talk about this. Thank you so much. Oh my gosh. You are unbelievable. Truly delicious. Thank you. This is a work of an edible work of art. You got to check out an incredible vegan restaurant in Los Angeles. Authentic, authentic cuisine. It is just so delicious. And we’re honored to have you here. And I’m just honored to be your friend and your customer at Saja. Thank you. You have a new one too now. I’m coming very soon. Thank you so much. I hope to see you at the restaurant. Thank you. Well Jane, that’s just about all from us today. And I’m really already looking forward to the next one. Gun, thank you so much for being here and sharing your plant-based brilliance with us. It’s genius. Seriously. And don’t forget if you want a copy of this recipe, check out Unchained TV’s website on the screen below. You can also watch this episode again, and all of your favorite new day, new chef episodes, as well as the best plant-based documentaries, TV shows, and so much more on the Unchained TV app, which is on your TV. It’s on your computer and it’s on your phone all for free. I really hope you enjoy that as much as we did. I wish you could smell this. Thank you so much for joining us. And if you happen to make this for your lunch, please show us on your socials using the hashtag NDNC. Plant-based. It’s good for you, it’s good for the planet, and it’s good for the animals too. It’s a new day. You too can be a new chef. See you next time. Let’s dance it out people. Whoo!
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About the Author: Heather Dahman

Heather Dahman is a vegan and animal rights advocate dedicated to creating a kinder, healthier world through plant-based living. A Master Certified Vegan Lifestyle Coach & Food for Life Instructor, she helps people discover how eating plants can transform their health while saving animals.
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