Fried Fish with Carrot Escovitch

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Vinaigrette:

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 

Escovitch Salad:

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 

Fried Fish:

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