Thick slices of carp, marinated, fried until crisp, then plunged into a sweet, spiced soy syrup and served cold — 'smoked' in name only.
What makes it shanghai smoked fish
Carp in thick slices, marinated in soy and wine.
Fried twice until the outside is crisp.
Soaked hot in a syrup of soy, sugar, wine and spices, and eaten cold.
Where it comes from
Despite the name, there's usually no smoke: the fish is fried hard and soaked while still hot, and comes out dark, sweet and almost dry, which is thought to be where the name comes from. Some older recipes did finish it over smoke.
It's a cold starter, made ahead, and a fixture of Shanghai banquets and New Year tables.