1. For the mash, break the cauliflower into florets, put in a pan, pour over the stock and bring to the boil. Simmer for 20 minutes until very tender. Drain away most of the stock reserving two tablespoons. Transfer the cauliflower to a food processor with the reserved stock and crème fraîche and whizz until very smooth. Keep warm.
2. Heat half the oil in a frying pan over a medium-high heat. Dust the fish with the flour and fry in the pan for about 3-5 minutes each side until golden and cooked throughout. Set aside.
3. Add the remaining oil to the pan, add the garlic, ginger and chilli and cook over a very low heat for just 30 seconds. Add the vinegar and honey and cook for 1 minute, then stir in the sesame seeds and cook for a further 1 minute.
4. Spoon the mash onto serving plates. Place the fish on top and spoon over the sauce, and sprinkle with chopped parsley.