Wash the cauliflower and divide into florets.
Peel and finely dice the garlic and onion.
Heat the oil in a pan and fry the curry paste for 1 minute.
Add the garlic and onion and cook for 3-4 minutes. Add the cauliflower and fry for another 3 minutes.
Pour in the vegetable stock and milk. Simmer for 10 minutes over a medium heat. Season with salt and pepper.
Meanwhile, wash the chives and parsley and shake dry. Finely chop the chives and coarsely chop the parsley.
Cut the mackerel fillet into small pieces.
Puree the cauliflower. Add the mackerel pieces to the pan and heat through.
Season the cauliflower soup with sesame oil and serve sprinkled with chives and parsley.