Instructions: Heat the oil in a 4-quart stockpot or saucepan over high heat until very hot. Add the ginger, onion, and garlic and saute until fragrant. Add the mirin and cook over high heat until reduced by half. Add the fish stock and lemongrass and simmer for 10 to 15 minutes, then strain.

In a wok placed over high heat, add the mussels and clams and cook just until the shells start to open, 2 to 3 minutes. Pour the stock over the mussels and clams in the wok. Add the shrimp, whitefish, sour paste, basil, cilantro, and chile paste and cook just until the fish is cooked through, 3 to 5 minutes. Season to taste with soy sauce, ladle into bowls, and serve hot.

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