In episode one, we meet Canadian photographer Josie Chu, who grew up in her family's Chinese Western restaurant in the Alberta prairies, working alongside her multi-generational family, cooking food the locals wanted, but then going home to eat the good stuff. With a penchant for dipping her fingers in spices and listening to NKOTB, Josie's food story was anything but typical!

JChu Photography: https://jchuphotography.com/

Josie's favorite recipe:

Black Bean Sea Bass

INGREDIENTS

    •    3-4 Chilean sea bass steaks

    •    3 stalks green onions julienned

    •    1 thumb-sized ginger peeled and julienned

    •    Pinch of Kosher salt

    •    2 tbsp Black Bean Garlic Sauce

    •    1 tbsp soy sauce

    •    1 tsp Veg. oil

 INSTRUCTIONS

    •    Rinse steaks, pat dry with paper towels and then sprinkle with salt.

    •    Place the steaks on a heatproof plate that would fit in your steamer. Spread black bean sauce, oil, green onions and ginger over the fish.

    •    Put the plate in the steamer and steam the fish for 15 minutes or until fish flakes easily with a fork. Gently transfer the cooked fish (minus the accumulated water) on a serving platter.

    •    Add soy sauce.

    •    Serve with a garnish of julienned green onions and ginger and a side of steamed rice.

    •    Enjoy!