To make the socca, mix the chickpea flour, water and cumin together and leave to stand for at least 5 minutes.
Mix together the salsa ingredients, check for seasoning and balance of flavours, and set aside.
Add the beaten egg to a shallow plate, and the coconut flour to another. Coat the fish first in the egg and then the coconut flour, season and set aside.
Heat 1Tbsp olive oil or coconut oil in a large nonstick pan over medium-high heat and add 2–3Tbsp of the socca mixture. Swirl the mixture around the pan so that it makes a thin pancake and cook for 3–4 minutes on each side, until golden and almost crispy. Remove, set aside on a warmed plate and repeat until you’ve used up all the batter; wipe the pan with kitchen paper in between each one if necessary.
Once you have used up all the batter, give the pan a final wipe and fry the fish in a small drizzle of olive oil or coconut oil for 2–3 minutes on each side, or until golden and cooked through. Remove from the pan and slice into 1 cm slivers.
Fill each socca with alittle sliced avocado and fried fish, top with salsa and serve immediately.