Pick and reserve the fennel fronds. Thinly slice the bulbs and refresh in a bowl of iced water. Slice 5 clementines into rounds.
Juice the remaining clementine into a bowl. Whisk in 2 tbsp olive oil and the vinegar. Season.
Put the paneer, coriander seeds and cumin seeds in a bowl. Season generously, add the remaining oil and turn to coat.
Set a frying pan over a medium-high heat. Cook the paneer for 5-8 minutes, turning frequently, or until crisp and golden.
Drain the fennel, pat dry with kitchen paper and divide among four plates along with the clementines. Scatter over the fennel fronds and coriander, then drizzle with the dressing. Top with the paneer and serve.