Ming says: I have always loved tea smoking — a classic Chinese cooking technique — for the wonderful smoky flavor it imparts on food. Here I've combined a fruity blackberry tea with curry powder. Fruit and curry is always a great combination, especially in the Indian tradition — think of all those wonderful chutneys! While I was in South Africa, I toured the famous spice markets of Durban, which are filled with aromatic and colorful Indian spices — South Africa has an enormous Indian influence. While many home cooks steer clear of Indian cuisine, this Curry Tea Rub gives you the wonderful flavor of India with minimum fuss or expense. Just rub the curry spice blend on chicken, fish, meat, or veggies and then cook — in no time you have a unique and tasty dish and it doesn't get much easier than that!

Makes 3 cups

• 3 cups couscous
• 1/4 cup diced dried mango
• 1/2 cup sliced scallions sliced, white and green part separated
• 2 tablespoons extra virgin olive oil
• 3 1/4 cup boiling water
• 4 pieces butterfish, 6 to 8 ounces each
• 1/2 cup Curry Tea Rub
• Grapeseed or canola oil for cooking
• Kosher salt and freshly cracked black pepper, to taste

1. In a large bowl, mix together the couscous, mango, scallion whites and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.
2. Add the boiling water, stir and cover immediately with plastic wrap. Let stand 25 to 30 minutes, until couscous is tender. Fluff with the back of a fork and check again for flavor.
3. Meanwhile, pour the Curry Tea Rub onto a plate and press both sides of each piece of fish into the rub.
4. In a sauté pan coated lightly with oil over high heat, sear the fish until the rub is browned and crispy. Turn over fish and continue to sear until cooked through, about 5 minutes a side.
5. Place a small mound of the fluffy couscous on a plate, top with fish and garnish with scallion greens.

>>This recipe appears in Episode #201.

>> For additional recipes and more, visit www.ming.com