Stir-Fried Japanese Rice with Portuguese Salt Cod (Bacalhau), Yuzu Kosho & Lemon

Bacalhau is the Portuguese name for salt cod, and luckily Brazil, a former colony, has taken a real shine to it. The salt-drying once used to preserve fish for feeding Portuguese sailors as they crossed the oceans imparts a umami flavour to the fish, as well as making for a firmer and more interesting texture than fresh cod. Growing up in São Paulo, bacalhau used to feature on our family table more often than not, and here I recreate one of my favourite Brazilian Nikkei dishes