Procure once, prepare many times: Yi Jin Chang Fen uses the same fish, tilapia, for its Lai Wan style congee, replete with crunchy peanuts and chewy curls of squid; for rice noodle rolls with sliced fish and chives; and for the not-to-be-neglected deep-fried fish skin. Touch the crispy, gently salted skin to the surface of the accompanying light soup and listen close for a breakfasttime snap, crackle, pop.
H/T Kim, @Garsleat
Yin Ji Chang Fen
91 Bayard St. (akt Mulberry St.), Manhattan
212-227-4888
www.Facebook.com/YinJiChangFen.NYC
