Deep fried Cod cantonese style

Deep fried Cod in soya sauce at the Oversea Chinese restaurant

This is not new cuisine but actually Chinese cuisine infused with western ingredients and has been in the market since cod appeared in Chinese restaurant menus way back to the 90s. Originally, the fish would have been a thick chunk of fresh water carp (called wan yu in Chinese), deep fried in peanut oil and dipped in a shallow pool of infused soya sauce on a serving dish. What is good about replacing the carp with cod is the fact that cod is a lot denser and has a decidedly sweeter flesh, especially the fatty parts next to the bones. Nice being it is, I wonder how long the cod will remain on Chinese restaurant menus with the pressure on the cod's population and climate warming...not to mention another 1.3 billion additional mouths seeking these delightful fish. There's already restriction on harvest in the Atlantic but anything that commands a price will definitely ends up on the market...rules of supply and demand. Something for everyone to ponder about...