Pat the white fish fillets dry with paper towels and season lightly with salt.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and crushed red pepper flakes. Set aside.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Add the fish fillets to the skillet and cook for 3-4 minutes on one side without moving them, until golden brown.
Carefully flip the fillets and pour the soy sauce mixture over the fish.
Cook for another 3-4 minutes, spooning the sauce over the fillets occasionally, until the fish is opaque and flakes easily with a fork.
Remove the skillet from heat and transfer the fish to serving plates.
Spoon any remaining sauce from the skillet over the fish.
Garnish with sliced green onions, toasted sesame seeds, and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the fish.