Josie Chu and the Family Restaurant

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 BassINGREDIENTS    •    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!