Heat 1 tablespoon butter and 1 tablespoon olive oil in a skilet. Add bok choy, cut side down and mushrooms, sprinkle with asian seasoning.

Cook about 4 minutes on medium to just wllt bok choy, remove bok choy to a plate.

Into skillet with mushrooms add chicken broth, tamari sauce, lime juice, seasoned rice vinegar, tomato paste, ginger, pepper, sriracha and honey. Simmer about 15 to 20minutes on medium low until reduced slighly

Combine rice flour, cornstarch and the 2 teaspoons asian seasoning to a plate.

Brush fish very lightly with mayonnaise.

Dip fish in flour mixture for a very lightly coat, shake off any excess.

In a skillet large enough to cook fish in one layer heat 1 tablespoon butter and 1 tablspoon olive oil. Get a nice sear on the fish, about 1-2 minute per side.

Add broth to fish in skillet, cover and cook on low until fish is done, about 8 minutes depending on thickness of fish.

Carefully remove fillets to serving plate, add baby bok choy to broth just for a minute to reheat. Serve fish with bok choy and mushrooms. Drizzle with the reduced sauce and serve the rest on the side. Rice is good with this as a side dish.