1. Bake fish according to package directions.
2. Meanwhile, mix coleslaw, mandarin oranges, cashews and green onions in a large bowl.
3. Whisk teriyaki sauce, canola oil, rice wine vinegar and sugar together in a small bowl. Add half of the dressing to the vegetables and toss. Cover remaining dressing and refrigerate. Cover and refrigerate slaw for 2 hours or overnight.
4. Divide slaw between serving plates. Top each with 2 fish fillets. Drizzle each with remaining dressing before serving.