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1
In a small skillet, combine the ground cardamom, coriander, star anise, allspice, cayenne and 1/8 teaspoon of freshly ground black pepper and cook over moderate heat until the spices are fragrant, about 10 seconds.
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2
Transfer the toasted spices to a plate and let cool completely.
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3
Fill a medium bowl with cold water and ice cubes.
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4
In a medium saucepan of boiling salted water, blanch the carrots just until crisp-tender, 1 to 2 minutes.
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5
Drain and immediately plunge the carrots into the ice water bath to cool.
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6
Drain thoroughly and pat dry with paper towels.
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7
Transfer 1/3 cup of the carrots to a blender.
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8
Add the toasted spices, orange zest and juice, yuzu zest and juice, the 2 tablespoons of pickled ginger juice and 1 tablespoon of the vegetable oil.
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9
Puree the carrot dressing until smooth.
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10
Season the carrot dressing with kosher salt.
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11
In a bowl, toss 1/3 cup of the carrot dressing with the chopped pickled ginger, shallot, chives, shredded mint leaves and the remaining carrots.
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12
In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
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13
Season the fish fillets with salt and pepper and add them to the pan.
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14
Cook over moderately high heat, turning once until just cooked through, about 6 minutes.
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15
Spoon the carrot salad in the center of 6 plates and set a fish fillet on top of each plate.
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16
Drizzle the remaining dressing over the fish and serve with lemon wedges.
