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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.
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.
When the honeynut is cool enough to handle, scoop the insides out, mash it up and whisk together with 1 ½ cups of water. Pour this into the thickened congee mixture, and add the soy sauce and rice vinegar. Adding more to taste as needed.
Let this simmer another 5-10 minutes to thicken further.
In a medium bowl, add the fish fillets and the chili crisp. Mix to coat all the fish fully in the chili crisp.
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.
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.
Garnish with scallions, scoop into bowls and serve!