Bring a small pot with jasmine rice and 1 1/2 cups water to a boil. Cover, reduce heat to medium-low, and cook 20 minutes. Remove from heat, rest 5 minutes, then fluff with a fork.

Rinse snapper and pat dry. Using your sharpest knife, cut small slits in the skin 1/4" apart and 1/8" deep perpendicular to its length. Season snapper lightly with a pinch of salt and pepper, coat both sides generously with rice flour and shake off excess. Place on a plate and refrigerate.

Trim ends from bok choy. Halve bok choy lengthwise. Cut mushrooms into 1/4" slices. Mince half the pickled ginger (reserving remaining for later). Trim and halve white parts of green onions lengthwise, then slice into long, thin strips. Thinly slice green parts of green onions on an angle. Thinly slice Fresno chile on an angle. Combine mirin, rice vinegar, and minced pickled ginger in a small bowl and season with salt and pepper to taste.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Place bok choy in pan cut side down, and pour mushrooms over them. After 2-3 minutes cooking undisturbed, flip bok choy and stir mushrooms. Season with a pinch of salt and pepper, add 2 tsp. water, and cover. Lower heat to medium and cook 3-4 minutes, until bok choy is tender. Remove to a plate or bowl and set aside. Wipe pan clean.

Place pan from previous step over medium-high heat. Add 4 Tbsp. olive oil into hot pan. Place snapper in pan, skin-side down. Using a spatula, gently press the fillets down for 30 seconds to 1 minute to help keep them flat. Cook undisturbed 4-6 minutes until top is golden brown and very crispy. Gently flip and cook 3-4 minutes or until fish reaches a minimum internal temperature of 145 degrees and the bottom is lightly browned and crispy. _If your pan cannot accommodate both fillets, cook one at a time in 2 Tbsp. olive oil. Place snapper on a towel-lined plate to rest 1-2 minutes, then serve immediately.

Add a pinch of green part of green onion to pickled ginger vinaigrette. Place a mound of rice on each plate along with bok choy and mushrooms. Garnish vegetables with remaining pickled ginger. Place snapper up against vegetables. Top each snapper with shredded carrot, white part of green onion, and Fresno chiles to taste. Spoon a little vinaigrette over shredded vegetables and around fish. Garnish everything with remaining green onions.