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Traditionally, this Hawaiian speciality, pronounced poh-kay, was a local, street-side snack, but here we enjoy it as a simple, flavour-packed supper. Served with chopped mango and a sweet and sour lime dressing, this recipe will take you to the tropics without leaving the comfort of your home. See method
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Tip: This dish can also be made with tinned tuna. Follow the recipe as usual but top the rice and salad with cold tinned tuna at the end instead.
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