How to Make It
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. Transfer the toasted spices to a plate and let cool completely.
Fill a medium bowl with cold water and ice cubes. In a medium saucepan of boiling salted water, blanch the carrots just until crisp-tender, 1 to 2 minutes. Drain and immediately plunge the carrots into the ice water bath to cool. Drain thoroughly and pat dry with paper towels.
Transfer 1/3 cup of the carrots to a blender. 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. Puree the carrot dressing until smooth. Season the carrot dressing with kosher salt.
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.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the fish fillets with salt and pepper and add them to the pan. Cook over moderately high heat, turning once until just cooked through, about 6 minutes. Spoon the carrot salad in the center of 6 plates and set a fish fillet on top of each plate. Drizzle the remaining dressing over the fish and serve with lemon wedges.