Loofah, Water Chestnut and Dace Fish Paste Stir-fry

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 Nourilo’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.

Nourilo 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.