1.

For the Steamed Snapper and Mango: Carefully slice the snapper into 3 fillets, keeping the skin intact. Peel off the skin and set aside. Mince the flesh to a smooth paste. Mix the minced fish with shiso, the chives and cream.

2.

Stretch out the 3 pieces of snapper skin on individual sheets of cling film laid on a flat work surface and spread the fish mixture evenly over the skins. Top the fish mixture with a slice of mango and then roll up by using the cling film. Place the rolls in a prepared steamer and steam for about 10 minutes. Slice each roll into 2 pieces.

3.

For the Sakura Flavoured Sauce: Bring the dashi to a boil in a pot, then add the cherry blossom leaves and remove the pot from heat but keep warm. Allow the cherry blossom leaves to infuse for a while, then season the sauce to taste with mirin, light soy sauce and salt. Thicken the sauce with a little dissolved potato starch.