Steamed Red Snapper With Mushrooms And Ginger

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6 scallions, thinly sliced

3 green Thai chiles with seeds, minced

1 tender inner bulb of fresh lemongrass stalk, thinly sliced

1/2 cup thinly sliced, peeled fresh ginger (2 ounces)

Kosher salt

2/3 cup vegetable oil

2 tablespoons yellow miso paste

2 tablespoons Asian fish sauce

2 teaspoons chopped tarragon

1 teaspoon finely grated orange zest

Extra-virgin olive oil, for drizzling

2 large shallots, thinly sliced

Ten 6-ounce skinless red snapper fillets

2 tablespoons dry white wine

1/2 pound mushrooms, such as shiitake or oyster—stems discarded, large caps halved

1/2 cup frozen edamame beans, thawed (optional)

Fragrant Sticky Rice

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