Steamed Red Snapper with Mushrooms and Ginger

Name: Steamed Red Snapper with Mushrooms and Ginger
Ingredients: 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 , for serving