4. Bring the water and rice to a boil with high heat. When the rice is boiling, turn the heat down to medium low. Place the lid on the pot and tilting it to allow steam to escape. Stir occasionally until the rice has the thick, creamy texture of porridge.
5. Bring the congee to the boil with high heat and add sliced fish. Stir gently for 2-3 minutes. Add the salt. Serve with garnishes such as chopped green onion if desired.