Lemongrass-Marinated Pompano With Dipping Sauce

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Juice of 2 limes

2 tablespoons Asian fish sauce

2 Thai chiles, minced

2 tablespoons sugar

2 garlic cloves, chopped

2 scallions—whites chopped, greens sliced, for garnish

1 large stalk of lemongrass, bottom two-thirds chopped

1 tablespoon chopped cilantro stems, plus sprigs, for garnish

2 teaspoons sugar

1 tablespoon fresh lime juice

1 tablespoon kosher salt

1/2 teaspoon freshly ground pepper

Four 6-ounce pompano fillets with skin

2 tablespoons vegetable oil

Lime wedges, for serving

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