Preheat a small saucepan over medium high heat with the olive oil and the sesame oil. Add in the ginger, garlic and shallot, and sauté for 2 minutes.
Pour in the mirin, soy, rice vinegar and honey. Bring to a boil, then reduce heat to low and allow to simmer and thicken for 3-4 minutes. Set aside.
Preheat oven to 375 F.
Heat a medium nonstick skillet with oil over medium high heat. Season with fish with salt and pepper and sear presentation side down for about 2-3 minutes, until golden brown. Flip and cook on the other side for another 2-3 minutes.
Brush each filet with 1 tablespoon of the sauce. Transfer to the oven and bake for an additional 5-7 minutes, or until the flesh is opaque all the way through.
Preheat a large skillet or wok with olive oil over medium high heat.
Add in the broccoli and bok choy and stir fry for 4 minutes.
Add in the bean sprouts, edamame, the sesame oil, sriracha and the remaining soy mirin sauce. Toss until coated. Taste and season with salt and pepper to taste.
To serve, divide the vegetables amongst four bowls, top with the fish, and garnish with wasabi peas and toasted sesame seeds. Serve alongside steamed brown rice, if desired. Enjoy!