Completely cover the bass fillets in coarse salt for 10 min. Rinse the fillets in fresh water and dry with kitchen roll. Marinate in olive oil for at least 48 hrs.
Peel and cut the cucumber into 3 mm slices. Marinate in the soy sauce for 12 hrs. In an 8cm x 2cm tin (2cm high) or a mini loaf tin, half fill with thin slices of avocado sprinkled with lemon juice, cover with the bass cut into strips, season generously with paprika, then cover with more avocado sprinkled with lemon to fill the tin.
Cover with cling film, press to settle, place a weight on each tin and set aside in a cool place for at least 1 hr. Make dressing by mixing avocado oil, the remaining paprika, 2 drops of lemon juice and sea salt. To serve, arrange strips of bass on a plate, dice the marinated cucumber slices and place on top. Turn out the tins and arrange cubes of avocado on top, then drizzle with paprika-seasoned oil.
