For the roasted peanut slaw: Place a dry sauté pan over medium heat and add the black and white sesame seeds. Shake pan and let toast for 1 minute. Set aside. Place green onions, cilantro, olive oil, sesame oil, vinegar, and pickled ginger in a mixing bowl and blend well. Add Napa cabbage, bok choy, and red peppers. Use two forks to toss the cabbage in the oil and vinegar mixture to coat evenly. Add the toasted sesame seeds and peanuts. Taste, and adjust seasoning with salt and pepper.
For the soy-ginger sauce: Place the cornstarch in a small mixing bowl; add sugar, soy sauce, sherry, ginger, shallots, garlic, oil, and cilantro. Whisk and then pour into a small saucepot. Place over medium-high heat and bring to a boil. Whisk occasionally. Turn off and whisk before using.
For the red snapper: Preheat grill to medium-high heat. Rub the fish fillets with oil, salt, and pepper. Rub the grill grates with a kitchen towel dipped in oil. Gently place fish fillets onto grill over open fire for 3 to 4 minutes each side. Snapper must be very fresh for easy handling on a grill.
To assemble: Place a tall pile of slaw onto each plate. Place grilled snapper fillet overtop and spoon sauce over the snapper and around it. Dab Sriracha onto plate and serve right away.