Fill a small to medium sized saucepan with water and place over medium heat. Allow the water to heat but not come to a simmer. If you have a thermometer the temperature should reach about 60°C.
Pat dry the fish with paper towel, season lightly with salt and place fish with butter inside a zip lock bag. Remove as much air as possible and securely seal the bag. It is important the bag is completely sealed to ensure no water enters the bag during the cooking process.
Submerge zip lock bag into the saucepan of water. Cook for 5-6 minutes then turn bag and continue to cook for a further 4-5 minutes or until just cooked. The fish should be tender to touch and gently flake apart.
Whilst the fish is cooking start on the corn.
Heat the butter in a small frying pan. Add the corn cob at high heat and cooked through until charred all over. Spoon melted Lurpak® butter over corn throughout.
Remove from pan and using a sharp knife, carefully cut the kernels off the corn cob.
Place in a bowl with herbs, drizzle with melted butter, lemon juice and stir well. Season with cayenne pepper and salt.
To serve, pile the corn on a plate, top with the fish, garnish with baby coriander and lime cheek.