Steamed White Fish with Julienned Carrots and Spinach with Lemon-Green Onion Sauce - SippitySup

Ingredients

• 1 tablespoon plus1 teaspoon, as needed and separated
• 1 bunch green onions, roots and half the greens removed
• 2 tablespoon rice wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon shallot, minced
• ½ teaspoon sugar
• freshly ground black pepper, as needed
• 3 cup canola oil
• 2 teaspoon toasted sesame oil
• 1 teaspoon lemon zest
• 2 ounce baby spinach leaves (about 1 qt loosely packed)
• 6 6 oz pieces of halibut or other firm fleshed white fish, such as sea bass
• 8 ounce carrots, peeled, trimmed and cut into 1 ½” matchsticks