Frozen Steamed Sea Star with Savoury

A whole sea star, cooked and opened along each of its five arms so the roe inside is laid bare. The body is a warm ochre-orange with a fine pitted surface, and each arm is plump and slightly ridged along its length. Cut into the arm and the roe sits in a firm, grainy mass, olive-green to amber, packed the length of the cavity.

The roe is the part you eat. It is dense and faintly briny, closer in texture to a firm fish roe than to flesh, and it carries a mild sweetness that stands up to strong seasoning. The surrounding meat is soft and slightly chewy and is usually left on the shell.

• Whole sea star, five arms opened to show the roe
• Firm grainy roe, olive-green to amber, packed along each arm
• Mild, faintly briny and lightly sweet
• Serve warm from the steamer, with ginger, scallion and a little soy

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.