If cooking rice from dry, cook this now in a pan of boiling water according to the packet instructions. Pour the olive oil into a frying pan over a medium heat. Put the flour on a plate and season with salt and pepper, then season the basa fillets. Dip the basa in a light coating of the flour, shaking off the excess.

Once the oil is hot lower in the fish and cook for 2-3 mins on each side until lightly golden and the fish flakes when pressed. Remove and drain on kitchen paper.

Place a large sauté pan on the stove and add a splash more oil. Once hot, add in the trimmed sprouting broccoli, season with pepper and fry for 1 minute until it starts to char slightly. Add a splash of water and allow the broccoli ot steam-fry for a few minutes more. Be sure to move the broccoli around the pan so it doesn't burn. Heat the rice according to the packet instructions if using packet rice.

Melt the butter in the pan on a medium heat. Once foaming, stir in the spring onions and garlic with a small pinch of salt and a good few twists of black pepper. Cook for 1-2 mins, then scatter in the paprika and toast for 30 seconds, stirring well to combine. Pour the melted butter and spring onions over the fish and serve with the rice and the cooked broccoli.