Fried Fish in Ginger Oil

Eversince I can remember, my mom and my mom's mom cooked fish putting a slice of ginger before deep frying. It was just one of those simple facts that Chinese daughters learn from their Chinese mothers who learned from their Chinese grandmothers, besides all the "a woman's place is in the kitchen" sort of truth.

Then, my housemates in college who were not Chinese began frying fish without ginger. Alas! There are simpler ways to fry fish and I was glad, until a friend who loved to be Chinese in her dreams gave me a book entitled, "Chinese Traditional Medicine", that gave me the shock of my kitchen life.

It elaborated that people are balanced entities of the universe. If you eat fish, which is basically a cold blooded creature because it lives in a cold environment... essentially water, I doubt if there are fish in hot springs found alive, then, coldness enters your body. To balance this coldness, fish is prepared for example, fried with ginger, essential a hot root because it just stays almost above ground where the sun can still touch it as against the carrot. And so, eating fried fish, prepared with ginger balances the hotness and coldness that enters the body and so, the body remains unharmed. Not as simple as it sounds but the logic is simple and edible.

My mom didn't explain this to me, as if she needed explanation like me when she was at the age when the universe needed explaining. My mom and my mom's mom simply preferred putting ginger because it made the smell of fried fish better.
I guess, why fight a four thousand year old kitchen technique. The next time my grandpa makes me drink water from boiling barks of trees... I shall open the book first.