1Prepare the rice according to package directions.
2Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.
3Heat a nonstick skillet over medium-high heat. Add 1 tablespoon canola oil. Sprinkle fillets with salt. Add two fillets to pan; cook 4 minutes. Turn, brush each with 1 teaspoon hoisin mixture. Cook 2 minutes. Remove fish from pan, keep warm. Repeat with 1 tablespoon canola oil, 2 fillets, and 2 teaspoons hoisin mixture.
4Heat a skillet over high heat. Add 1 tablespoon canola oil. Add peas and onions; saute 1 minute. Add mushrooms; saute 2 minutes.
5Place 1/2 cup rice onto each of 4 plates. Top each with 1 fillet and 1/2 cup vegetables; drizzle with 1 teaspoon hoisin mixture.