1-First, preheat your oven to 400°F and roast the 1 small honeynut squash (halved and seeded) for 18-20 minutes until it’s soft and easy to mash.

2-Once roasted, mash the squash with 1 1/2 cups of the water until smooth, setting it aside for later.

3-In a large pot, combine the 1 cup cooked short grain white rice, the thinly sliced 1/2 inch knob of ginger, 2 thinly sliced garlic cloves, and the remaining 4 cups of water, then bring to a simmer.

4-Let the mixture simmer for 30-45 minutes, stirring occasionally, until it thickens nicely.

5-Add the mashed squash puree to the pot along with 1 tablespoon soy sauce (or tamari), 1 tablespoon rice vinegar, and kosher salt to taste, stirring well to blend.

6-Portion the 1 pound white fish fillets and coat them in 3 tablespoons chili crisp, then gently poach them in the simmering congee for 8-10 minutes until fully cooked.

7-Remove the pot from heat and let the congee rest for 15 minutes to thicken before serving hot, garnished with thinly sliced scallions.