Salmon Crudo, Spicy Scallion Sauce & Crispy Carrots

1. Fry the carrots in olive oil until lightly golden and set over paper towels to remove excess oil.
2. Mix the light part of the scallions with the tamari, mirin, rice vin, lemon juice, ginger, sesame oil, agave syrup, serranos and salsa macha/chili crisp. Let it sit for 15-20 min.
3. Save the green part of the scallion and chop into matchsticks and let them sit in ice water.
4. Strain the sauce onto a plate, arrange the fish nicely, top with the chunky part of the sauce, the carrots, lemon zest and scallions.