Boil carrots. Punch in a blender with garlic until puree. Add carrot juice, coriander, lemon juice, salt/pepper to taste.
Mix orange juice with tabasco and olive oil. Whisk until emulsified.
Put mashed Korean carrots on a plate. Put the dorado fillet cut into thin slices on top of the carrots. Drizzle with orange juice and tabasco emulsion. Garnish with lettuce, grapefruit fillet and olives.