Step 1

Preheat the oven to 400°F. Place the honeynut squash cut-side-down on a lined baking sheet and roast for 18-20 minutes or until soft throughout.

Step 2

While the squash is roasting, add the rice, ginger, garlic and four cups of water to a high-sided sauté pan. Season with a big pinch of salt. Bring this to a simmer for 30-45 minutes or until the porridge is opaque and thickened, stirring occasionally so no rice sticks to the bottom of the pan.

Step 3

When the honeynut is cool enough to handle, scoop the insides out, mash it up and whisk together with 1 1/2 cups of water. Pour this into the thickened congee mixture, and add the soy sauce and rice vinegar. Adding more to taste as needed.

Step 4

Let this simmer another 5-10 minutes to thicken further.

Step 5

In a medium bowl, add the fish fillets and the chili crisp. Mix to coat all the fish fully in the chili crisp.

Step 6

Place the fish fillets on top of the simmering congee, then cover and let simmer for 8-10 minutes, or until the fish is cooked throughout.

Step 7

Remove from the heat and let the congee stand for 15 minutes. The fish will have thinned it out a bit, so this sitting time will allow it to rethicken.

Step 8

Garnish with scallions, scoop into bowls and serve!