First prepare the fish: ask your fishmonger to scale, gut and fillet the bass and remove the pin bones, or do it yourself using a small pair of pliers or strong tweezers. Skin the fillets and pat them dry with paper towels. Salt lightly, wrap in greaseproof paper and refrigerate for up to 2 hours. Also chill the serving plate.
Peel alternating strips of skin off along the length of the cucumber to give a decorative striped effect and then cut the cucumber into very thin slices. Sprinkle with a little salt and sugar and leave for 1 hour • In one of the 5 dipping bowls, make some wasabi paste by mixing the powder with an equal amount of cold water.