Place coriander into TM bowl and chop 2 sec/speed 7. Scrape down sides of bowl. Add butter and salt and blend 8 sec/speed 5.
Remove from bowl and roll into a log, wrap in baking paper and refrigerate until use.
Place lime juice, oil, sugar, ginger and chillies into TM bowl and blend 10 sec/speed 5.
Lay a piece of lemon grass into the centre of 4 sheets of foil large enough to wrap fish fillets.
Place fillets on top and smear surface with the lime mixture.
Wrap to secure parcels and place into steamer dish and tray. Fill TM bowl to the 1L mark with water, insert steamer basket with rice.
Steam 20 min/Varoma/speed 3.
Slice the coriander butter and let it melt on each piece of fish, with the steamed rice. Serve with a large salad or steamed vegetables.