Fried Fish with Carrot Escovitch

Name: Fried Fish with Carrot Escovitch
Ingredients: 2 tablespoons vegetable oil; 3 cloves garlic, peeled and thinly sliced; 1 fresh bay leaf; One 1-inch piece ginger, finely minced; 1/2 Scotch bonnet chile, seeded and thinly sliced; 1/2 cup distilled white vinegar; 1 cup pineapple juice; 1/4 cup sugar; 1 tablespoon soy sauce; 3 carrots, peeled and julienned (about 2 cups); 3 scallions, greens only, thinly sliced on the bias; 1 Fresno chile, seeded and julienned; 1 red onion, thinly sliced; Vegetable oil, for frying; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground allspice; 1/2 cup cornstarch; Four 4- to 6-ounce black sea bass fillets, skin scored to create a 1/4-inch diamond pattern; Kosher salt; 1 cup fresh cilantro leaves