In a large bowl, whisk together the soy sauce, water, garlic, vinegar, sugar, Sriracha sauce, cilantro, lemon juice, and red pepper flakes until the sugar is dissolved.  Add the fish and turn to coat.  Refrigerate for at least two hours and up to eight hours.

If using wooden skewers, soak in water for one hour.  We like to use metal skewers.  Thread the fish onto the skewers.  Grill or broil on a baking sheet lined with aluminum foil until cooked through (2 - 5 minutes per side).