Heat the sunflower and sesame oil in a small pot. Pour the hot oil over the prepared amberjack fillets. Serve the amberjack with glass noodles and drizzle soy sauce over everything.
Cut the fillets into smaller pieces, pour the lime juice and soy sauce over them, and leave to marinate for about 15 minutes.
Peel, wash and cut the spring onions lengthwise into very thin strips. Put the sliced onions in a bowl with cold water to which you have added a few ice cubes, stir and leave for 15 minutes. After straining, the onions will be very crispy and a bit curly. Peel the ginger and cut it into thin strips.
Place the shredded Chinese cabbage leaves on the bottom of the bamboo steamer. Arrange the marinated amberjack fillets on top of the cabbage, then place a bit of sliced ginger on each piece of fish. Use a wok or similar large pan, pour some water into it, and place it over heat. When the water boils, put the bamboo steamer with the prepared amberjack fillets into the wok. The bottom of the steamer must not touch the water from the lower pan. Cover the steamer and steam the fish for 7-10 minutes (if you have smaller and thinner fish fillets, you can reduce the cooking time).
Remove the steamer from the heat. Remove the fish from the steamer, then put a little bit of the crispy spring onions on each amberjack fillet, and sprinkle with some chilli. Heat the sunflower and sesame oil in a small pot. Pour the hot oil over the prepared amberjack fillets. Serve the amberjack with glass noodles and drizzle soy sauce over everything.