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Ingredients

1. 6 scallions, thinly sliced
2. 3 green Thai chiles with seeds, minced
3. 1 tender inner bulb of fresh lemongrass stalk, thinly sliced
4. 1/2 cup thinly sliced, peeled fresh ginger (2 ounces)
5. Kosher salt
6. 2/3 cup vegetable oil
7. 2 tablespoons yellow miso paste
8. 2 tablespoons Asian fish sauce
9. 2 teaspoons chopped tarragon
10. 1 teaspoon finely grated
11. Orange zest
12. Extra-virgin olive oil, for drizzling
13. 2 large shallots, thinly sliced
14. Ten 6-ounce skinless red snapper fillets
15. 2 tablespoons dry white wine
16. 1/2 pound mushrooms, such as shiitake or oyster—stems discarded, large caps halved
17. 1/2 cup frozen edamame beans, thawed (optional)
18. Fragrant Sticky Rice, for serving

Directions

1. In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.
2. In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.
3. Light a grill. Place two 20-by-26-inch sheets of heavy-duty foil on a work surface. Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil. Drizzle the fillets with the white wine and season with salt. Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.
4. Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously. Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.

Make Ahead

The scallion-miso paste can be refrigerated overnight.