Silk Gourd & Fish Soup | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 35 minutes | Easy

勝瓜魚片湯 (silk gourd and fish fillet soup) is a delicate, light Cantonese summer soup. Silk gourd (勝瓜, also known as luffa or Chinese okra) has a naturally mild, slightly sweet flavour and a soft flesh that becomes silky-smooth when cooked. Combined with tender white fish fillet and blended to a Level 3 consistency, this soup has a pale jade-green colour, a clean, subtle flavour and a smooth flowing texture. It is particularly suited to elderly residents with reduced appetite who benefit from lighter, less intense flavours.

Ingredients (3 servings)

Main:

• 2 medium silk gourds (勝瓜 / 勝爪), peeled and cut into 3cm pieces (approximately 300g peeled)
• 200g boneless white fish fillet (sole, tilapia or grass carp fillet)
• 800ml clear fish stock or light chicken stock (low sodium)
• 3 thin slices fresh ginger
• 1 teaspoon sesame oil

Seasoning:

• Salt to taste
• White pepper to taste

Method

1. Peel the silk gourd with a vegetable peeler, removing the ridged outer skin completely. Cut into 3cm pieces.
2. Bring stock and ginger slices to a boil in a medium saucepan. Add the silk gourd pieces; reduce to a medium simmer and cook for 12 minutes until completely tender.
3. Add the fish fillet; poach on a gentle simmer for a further 8 minutes until fully cooked.
4. Remove and discard ginger slices. Transfer all contents (silk gourd, fish and stock) to a blender. Blend on high speed for 90 seconds until completely smooth.
5. Pass through a fine-mesh sieve into a clean saucepan; press firmly to extract all liquid; discard any fibrous residue.
6. Return to low heat. Season with salt, white pepper and sesame oil.
7. Confirm Level 3 consistency: tilt a loaded spoon — the soup should flow slowly and continuously.

Texture Test

IDDSI Level 3 confirmation: When the spoon is tilted, the soup flows slowly and continuously in a pale green stream, coating the back of the spoon. No silk gourd fibre threads or fish particles remain. IDDSI syringe test: 1–10ml expelled over 10 seconds.

Safety Notes

Bone check — inspect fish fillet carefully before and after poaching; sole (龍利魚) fillet is recommended as it is typically boneless throughout.

Silk gourd skin — the ridged outer skin of silk gourd is tough and fibrous. Remove it completely before cooking; any remaining skin will not blend smoothly.

Silk gourd browning — once peeled, silk gourd oxidises quickly. Prepare and cook within 15 minutes of peeling to maintain the pale green colour.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Key Cantonese pantry ingredients: East Asian grocers including Wing Yip (UK), H Mart (US/CA), T&T (CA), and Sheng Siong (Singapore) cover most items in this recipe.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 110 kcal per serving (250ml), 15g protein, 4g fat. Silk gourd is low in calories and high in water content, making this a hydrating soup. It provides B vitamins and trace minerals. The fish fillet delivers complete protein and omega-3 fatty acids. Together, this is a light, well-balanced soup particularly suitable for summer months or for residents who require low-calorie, hydrating options.

Cultural Note

勝瓜魚片湯 is a quintessential Hong Kong summer soup — light, cooling and restorative in the heat. In Cantonese dietary wisdom, silk gourd is considered a “cooling” (涼性) vegetable that clears summer heat and supports skin health. The combination with fresh fish creates a soup that has long been valued as a gentle, restorative meal for the elderly and the convalescent. By presenting it in Level 3 blended form, this traditional summer soup becomes accessible and safe for residents at every stage of dysphagia, carrying with it the intent of seasonal, thoughtful nourishment.