Serve the skewers with boiled white and black rice, blanched Chinese cabbage leaves, pickled daikon and red onion, and chopped spring onions.
Clean and fillet the fish. Slice each fillet lengthways down the middle, then slice into smaller pieces, about 3-4 cm in length. Season the amberjack pieces with salt and pepper and set to one side.
Trim and slice the spring onions into pieces of similar length as the fish, 3-4 cm. Soak the skewers briefly in cold water. Alternate pieces of fish an spring onions on the skewers. Use two skewers together to make turning easier.
Add oil to a heated griddle plan. When the oil is hot, add the fish skewers, skin-side down. Let the skin colour nicely, brushing the top side of the fish with teriyaki sauce. Turn the skewers, then brush the teriyaki sauce on the other side as well. Grill the skewers for a few more minutes, turning and brushing occasionally. Remove from heat and sprinkle with sesame seeds.