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But it’s a tradition for them, as much as it is for us now.” Trey M’Pill — Tamarind Fish Recipe Ingredients: For the fish and tamarind sauce: 1 whole white fish (2 to 3 pounds) of your choice, such as milkfish, sea bass, or trout 1 cup canola oil, or any neutral oil 1 head garlic, peeled and chopped 5 ounces tamarind (⅓ of a typical 14- to 16-ounce block) 2 cups water 5 ounces palm sugar or brown sugar 2½ tablespoons fish sauce 2 Thai chilis, minced 1 stalk lemongrass, trimmed and pounded 4 or 5 lime leaves 1 lemon, sliced 2 tablespoons fresh ginger, thinly sliced Banana, turmeric, or fuki leaves for wrapping the fish Salt and black pepper to taste For serving: Lettuce leaves Various herbs, such as mint, basil, rau ram, lemon balm, or dill Sliced cucumbers Sliced tomatoes Jasmine rice Lime wedges Special equipment (optional): Kitchen twine Instructions: Step 1: Clean and scale the fish, or have your local fish market do it for you

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There are lots of lures that look like a crayfish when they're sitting still, but they don't "do crayfish" when you move them

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