Fish Broth Poached Luffa with Salted and Fresh Egg

Why people make this dish

Luffa (also called ridge gourd or silk squash) divides opinion. Some people avoid it because they assume it is too cooling for their digestion — and Nourilo understands where that concern comes from. Restaurant versions are often stir-fried at high speed just long enough to keep the colour bright green, leaving the gourd half-raw. Undercooked luffa can indeed cause bloating or nausea in people with a sensitive or cold digestive system.

But there is another way to cook luffa that sidesteps this problem entirely: poach it gently in a pot of rich fish broth. By the time it is done, the gourd is fully cooked through, silky, and mild — carrying none of the rawness that upsets sensitive stomachs. Adding salted egg yolk gives the broth a beautiful golden colour and a savoury depth, while the fresh and salted egg whites combine into a soft, cloudy finish. This dish is also a wonderful way to make use of small whole fish or any fish bones you have on hand to build the broth.

Method

1. Peel the luffa and cut into chunky pieces.
2. Separate the salted duck egg: crush the yolk and set aside; beat the salted egg white together with the chicken egg white in a bowl.
3. In a pot or wok, bring the fish broth to a boil.
4. Add the ginger slices and the crushed salted egg yolk, then add the luffa chunks.
5. Cook over medium heat for about 5 minutes until the luffa is fully tender and cooked through.
6. Pour in the beaten egg whites, season to taste, and stir gently. As soon as the liquid returns to a boil and the egg whites are just set, turn off the heat.
7. Transfer to a plate and serve immediately.

Nourilo’s Tips

This dish is delicate and refreshing — good for anyone who feels hot and bothered, thirsty, or has mild throat discomfort. It works equally well as a light weeknight dinner side dish or as part of a restorative meal.

For the fish broth: the best approach is to pan-fry small whole fish (such as threadfin, small red snapper, or small pomfret) in a little oil until golden, then add water and boil vigorously for about 30 minutes until the broth turns a milky white. Small whole fish are widely available at Asian grocers and fishmongers, and make an excellent stock.