• Place 3 cups of water in a saucepan to boil, and add the rice, turmeric and saffron. Simmer until the rice has absorbed all the water. Press rice into mould (optional) and set aside.
• Coat the kingfish fillet with a dusting of flour.
• Melt butter in a shallow saucepan until it begins to bubble. Add the fillet presentation side first.
• Cook until golden brown, then turn and cook for a further minute.
• Transfer to an oven tray and place in an oven preheated to 180°C for 5-10 minutes while you prepare the white wine sauce.

Sauce:

• Heat butter in a saucepan, add the thickened cream and simmer until it starts to reduce.
• Add the white wine and reduce it by half.
• Just before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.
• To serve, turn out rice onto a heated plate. Place the kingfish fillet on the plate, cover it with sauce and garnish with grapes.