This Asian-themed pan sauce pairs beautifully spooned over sauteed fish fillets. Transfer to warm plate; keep warm on the warm stovetop or set plate in warm oven while remaining fish cooks. Add wine and increase heat to medium-high; boil until reduced by half, about 1/4 cup, scraping any browned bits from bottom of pan. Add soy or fish sauce and lemon juice. Spoon sauce over fish; garnish with cilantro.