Fish and Ginger Congee

For 4 small bowls:

• 200g rice, uncooked, washed rice
• 2 litres water
• 200g white fish, chopped
• 2 small spring onions, chopped
• 1 tbsp soy sauce
• 2 tsp grated ginger
• Handful of coriander, roughly torn.
  
• Some salt and pepper

This makes a thick congee (the way I prefer it!) with a water-rice ratio of 8:1, but if you prefer it to be thinner, add an extra 500ml water.