Cook the rice as per instructions then drain.
Rinse under cold water and spread out to dry.
Boil the eggs until hard-boiled.
Place the fish in a pan full of water – the water should just cover the fish.
Simmer the fish for 10-15 minutes.
Drain the fish, then skin and flake, taking care to remove any bones
Chop one egg and quarter the other two.
Heat the butter in a frying pan.
Add the fish, the chopped egg (leave the quartered eggs aside at this point) and rice into the pan.
Cook on a medium heat for approximately 5 minutes.
Place on a serving dish and use the other two eggs and chopped parsley as a garnish.