Poke. Most people on the islands pronounce it Pokey (like Gumby’s red pal) but it’s pronounced Poke (rhymes with Okay). Otherwise it would be spelled Poki in Hawaiian. Anyway, it’s usually made with ahi (the Hawaiian word for yellowfin tuna), basically it’s a raw fish salad, usually flavored with soy sauce, sesame oil, kukui nut, and seaweed.
Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time.
I like to use a grill basket when I make this, so I don’t have to worry about losing pieces of the salmon. You can also do this in the broiler.
The lime juice seems to keep these chops tender and juicy. If you want something a little spicier just add 1 tsp of chili to the marinade.
I took the Hellmann’s® / Best Foods® Mayo recipe from TV and made some modifications to add some zest. I was interested in using this basic combination on chicken as it was the basis of the standard recipe I use to make great Garlic Bread: Mayo, Parm and Garlic. I started by coating the chicken with Frank’s® Hot Sauce to add just a little kick of flavor. The second modification is that I also added Garlic Powder to the Mayo mix, otherwise it is the basic recipe from Hellmann’s. I also used skinless boneless chicken thighs and the result was very very tasty, everyone enjoyed the flavor and the moistness of the chicken. The prep is easy and can be prepared quickly.
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