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, and hot peppers. Season with remaining asian seasoning, cover and soften. Add garlic and heat for one minute.

Uncover and add the broth, heavy cream, rice vinegar, ginger, soy sauce, lemon juice and sriracha. Add salt 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 large enough to hold fish in one layer. Sear fish just a minute on each side until 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

Garnish with parsley and green onions.

Serve in shallow bowls either over angel hair pasta, rice or with crusty bread for dipping.