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
1 cup fresh cilantro leaves
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