When you visit the beautiful Port Jackson campsite on the Coromandel Peninsula between October and May you'll be greeted by Ann and Bill who've been hosting here for many years and hopefully many more to come.If the fishing's been good and it usually is, you're most likely to be presented with a couple of wonderful fillets of Snapper, one of New Zealand's most popular fish varieties.
It's the quiet before the Christmas rush right now and Bill had time to make his own special version of raw fish, sometimes known as Proisson Cru or Carache.
Take some cubed fish, marinate it refrigerated in lemon juice for 24 hours. Strain off the juice, add some orange juice, a teaspoon of red wine vinegar, a spoonfull of mint sauce, some finely chopped red onion and some cubes of cucumber and tomato. You might like to add some fresh coriander, parsley or mint.
It's best served slightly chilled and a couple of happy campers here gave it top marks...
Thanks Ann & Bill..You were great hosts. Keith thanks for the inspirations
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