500 milliliters (17 ounces) seawater
4 strips seaweed
2 stalks lemongrass, bruised
2 thumb-size pieces fresh ginger, sliced
8 asparagus stalks, washed and trimmed
Salt and pepper
50 grams (2 ounces) curry leaves
4 fillets hake
200 grams (7 ounces) butter
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