Cut the fish into long strips and lightly coat in the flour. Set aside. Slice potatoes in a processor on slicer setting 2. Place the cabbage, carrot, red onion and celery through a processor on slicer setting 1. Place in a large bowl. Place the mint, coriander, lime juice, vinegar, olive oil into the bowl with the cabbage mix and toss lightly. Add seeds and noodles but leave them sitting on top of the salad so as not to get soggy. In a frying pan place the peanut oil and saute the potatoes until cooked through. Set aside on paper towel. Now add goujons of fish to the same pan. Saute the fish and when golden set aside on paper towel. Now toss the salad and serve in small bowls on the plate with the some of the fish and saute potatoes. Garnish with lime wedges.