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

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