Instructions

Add 2 Tbsp. red vinegar and ¼ tsp. salt to shallot mixture and toss gently with a spoon to combine. This marinated mixture is the beginning of a tangy, herby finishing sauce for the fish, but we're going to wait until the last second to add the mint leaves, otherwise they'll oxidize and go brown. Set both bowls aside.
Peel 3 garlic cloves, then thinly slice.
Using a spoon, peel 1½" piece ginger, then finely chop. (We always like peeling ginger with a spoon, rather than a vegetable peeler—all the better for maneuvering around those knobby bits.)
Rinse 2 medium or 3 small carrots well. (You can peel them if the exteriors are really gnarly, but if not don't bother.) Slice as thinly as possibly into coins on a diagonal.
Drain and rinse two 15-oz. cans chickpeas.
Drizzle 3 Tbsp. olive oil in a medium cast-iron skillet and heat over medium. Add reserved shallots (not shallot-raisin mixture). Cook, stirring occasionally, until light golden in color, 3–5 minutes.
Add garlic, ginger, 1 tsp. turmeric, and ½ tsp. crushed red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
Increase heat to medium-high and add chickpeas, carrots, 1 Tbsp. olive oil, and ½ tsp. salt. Cook, stirring occasionally, until everything is combined and well coated and flavors have melded, 3–4 minutes. Remove pan from heat.
Cut 1½ lb. whitefish into even portions if needed so they will fit in your pan. Season fish on all sides with 1½ tsp. salt. Nestle into chickpea mixture in pan and transfer to oven. Bake fish until flesh just begins to flake away easily with light pressure from a fork, looks very juicy, and is just barely opaque, 15–20 minutes. (This will vary greatly depending on how thick your fish is, so keep an eye on the fish and start to take a look at around 15 minutes.)
Coarsely chop 1 cup mint and add to bowl with reserved shallot-raisin mixture. Add remaining 3 Tbsp. olive oil and toss to combine.
Spoon mint salsa over fish. Divide among plates, or serve right from skillet.