In a skillet neat the butter for the vegetables
Add the bok choy, season with some of the asian seasoning. Sear on both sides just until crisp tender. Remove and set aside
Add the mushrooms, shallot, garlic and hot peppers., season with remaining asian seasoning, cover and soften
Uncover and add the broth, cream rice vinegar, ginger, soy sauce, lemon juice and sriracha and pepper to taste. Bring to a boil and reduce to a simmer and cook 10 minutes
Remove sauce to bowl and set aside
Pat fish dry, season with sriracha seasoning and pepper
Heat chili olive oil I skillet jarge enough to hold fish in one layer. Sear fish just a minute on each side ubtil golden
Remove to plate as soon as each piece is done. Add reserved broth to skillet fish was seared in, whisk in butter in pieces
Add fish back in cover and cook at a very low simmer about 10 minutes, just until fish is just cooked through, add reserved bok choy.
Garnish with parsley and green onions
Serve in shallow bowls ether over angel hair pasta, rice or with crusty bread for dipping
