Preheat the oven to 425 degrees F. Place the sablefish in a non-stick or parchment- lined baking dish. Brush the fish with 1/4 cup of the teriyaki sauce; sprinkle with the sesame seeds. Bake, uncovered, 8 to 10 minutes, or until cooked through. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic, ginger and broccoli and stir-fry 1 minute. Add the bok choy and snow or snap peas and cook 2 minutes more. Add the remaining teriyaki sauce, water and oyster sauce; bring to simmer and cook 1-2 minutes more. Divide the greens among plates; top each with a piece of sablefish. Spoon the pan juices overtop and serve.