Tonic Drinks & Waters
Loofah, Water Chestnut and Dace Fish Paste Stir-fry
traditionally associated with relieving summer heat, clearing the heart, and providing light, refreshing nourishment
Why people make this dish
Summer in Hong Kong is hot and heavy, and the appetite naturally turns toward lighter, cooler food. Loofah (si gua) is one of Bro Niu’s favourite summer vegetables — tender, mildly fragrant, incredibly versatile. In traditional food thinking, it is cooling and helps the body dissipate accumulated summer heat.
What makes this dish particularly satisfying is the contrast of textures: silky pan-fried fish cakes against the soft loofah and the snap of water chestnuts. Dace fish paste (ling yu hua) is a Cantonese pantry staple — you mix it with egg white, salt, and cornstarch to form small patties that hold together beautifully in the wok. The whole stir-fry comes together in under ten minutes once the prep is done.
Bro Niu also notes that loofah has long been used in folk beauty practice — the fresh juice mixed with a little honey makes a gentle face mask traditionally associated with reducing wrinkles and clearing skin congestion.
Who it suits / who should be cautious
- Suitable for most adults and children as a refreshing summer side dish
- Loofah has a cooling nature — those with a cold or weak constitution should eat it in moderate amounts and ensure it is cooked through
- Must be cooked fully; undercooked loofah can cause loose stools
Why these ingredients (the food-therapy logic)
- Loofah (si gua): Cooling and gently clearing; traditionally associated with relieving heat, soothing the throat, and promoting healthy circulation in the channels; the juice has long been used topically for skin care
- Water chestnuts (ma ti): Crisp and cooling; traditionally associated with clearing heat from the lungs and stomach, relieving thirst, and aiding digestion
- Dace fish paste: Provides lean protein in a highly digestible form; dace fish is gentle on digestion and suitable in summer
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Loofah (si gua) | 1 medium | Peel skin; cut into chunks |
| Water chestnuts | 5 pieces | Peel; slice |
| Dace fish paste (ling yu hua) | 113 g (3 liang) | Available fresh at Cantonese fish counters |
| Egg white | 1 | Mix into fish paste |
| Salt | Pinch | For fish paste |
| Cornstarch | 1 teaspoon | For fish paste binding |
| Minced ginger | 1 teaspoon | For frying |
| Minced garlic | 1 teaspoon | For frying |
| Rice wine | A splash | Added when stir-frying |
| Seasoning | To taste | Salt, light soy sauce, oyster sauce |
| Oil | For frying |
Method
- Peel the loofah and cut into bite-size chunks. Peel and slice the water chestnuts.
- Combine fish paste with egg white, a pinch of salt, and cornstarch; mix until smooth and slightly sticky. Form into small flat patties.
- Heat a little oil in a non-stick pan over medium heat; pan-fry the fish patties until lightly golden on both sides. Set aside.
- In a wok, heat a little oil over medium-high heat. Add minced ginger and garlic; fry until fragrant.
- Add loofah and water chestnuts; stir-fry for 2–3 minutes.
- Add a splash of rice wine and seasoning. Return the fish patties to the wok.
- Add a small splash of water, toss everything together, and cook until the sauce reduces and coats the ingredients. Serve immediately.
Bro Niu’s tips
Choose younger, more tender loofah for stir-fries; older, fibrous loofah is better suited for soups. Make sure the loofah is fully cooked through before serving — undercooked loofah can cause digestive looseness. Loofah is cooling by nature, so do not eat it in excessive amounts if you tend toward a cold constitution.
Published July 3, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
