1. Bring a medium pot of water to a boil. Add broccoli and snap peas and cook two minutes, until bright green and firm/tender. Drain away the boiling water, and then cool the vegetables with cold water. Drain away the cold water, and then set vegetables on a plate.

2. Preheat oven to 400 F. Combine teriyaki sauce, 2 Tbsp water, sugar, vinegar ginger and sesame oil in a small bowl. Line a baking pan with parchment paper. Set on the snapper in a single layer. Drizzle snapper with orange juice; season with salt and pepper. Roast 10 to 12 minutes, or until cooked through.

3. While fish cooks, place oil in a large skillet set over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the broccoli, snap peas, bok choy and green onion and cook and stir 2 to 3 minutes. Mix the cornstarch into the teriyaki sauce mixture, add to the skillet, bring to a simmer, and simmer 30 seconds. Turn heat under vegetables to low.

4. When snapper is cooked, set a fillet on each of 2 plates and top and surround with the teriyaki-sauced vegetables. Garnish with lemon slices, and serve with Sriracha and roasted sesame seeds, if using, for drizzling and sprinkling on the fish and vegetables at the table.

Note: If only large snapper fillets are available, buy one about 340 gram one, and cut into 2 portions. Teriyaki sauce, such as Kikkoman brand, the type used here, Sriracha and roasted sesame seeds are sold in our Asian foods aisle.