{"id":7802,"date":"2022-05-03T14:00:20","date_gmt":"2022-05-03T14:00:20","guid":{"rendered":"https:\/\/staging.smilinggecko.ch\/?post_type=osf_story&#038;p=7802"},"modified":"2026-09-09T08:55:57","modified_gmt":"2026-09-09T08:55:57","slug":"zum-nachkochen-mariyas-rezept-fuer-fisch-amok","status":"publish","type":"post","link":"https:\/\/staging.smilinggecko.de\/de\/zum-nachkochen-mariyas-rezept-fuer-fisch-amok\/","title":{"rendered":"Zum Nachkochen: Mariyas Rezept f\u00fcr Fisch Amok"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"7802\" class=\"elementor elementor-7802\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-59ef2407 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"59ef2407\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7a250416\" data-id=\"7a250416\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-164f044c elementor-widget elementor-widget-text-editor\" data-id=\"164f044c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Farmhouse Resort<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4883cc3e elementor-widget elementor-widget-heading\" data-id=\"4883cc3e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Zum Nachkochen: Mariyas Rezept f\u00fcr Fisch Amok<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3d7d06ca elementor-widget elementor-widget-text-editor\" data-id=\"3d7d06ca\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Wir m\u00f6gen ein bisschen parteiisch sein, weil wir so grosse Fans von Mariya und ihrem Lebenslauf sind, aber auch der Starkoch Koch Andreas Caminada ist schwer angetan vom Talent unseres weiblichen Executive Chefs. Wir schlagen vor: \u00dcberzeugen Sie sich am besten selbst. Bei einem Besuch im Farmhouse Resort auf dem Smiling Gecko Campus oder beim Nachkochen von Mariyas Version dieses traditionellen kambodschanischen Fischgerichts. Wir w\u00fcnschen \u00abGuten Appetit\u00bb.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9aea5cc elementor-widget elementor-widget-heading\" data-id=\"9aea5cc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">FISCH AMOK MIT GED\u00c4MPFTEM REIS<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e25c5a elementor-widget elementor-widget-text-editor\" data-id=\"1e25c5a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>ZUTATEN F\u00dcR 4 PORTIONEN<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5e51aea elementor-widget elementor-widget-heading\" data-id=\"5e51aea\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">KHMER CURRY PASTE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-2e18925 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"2e18925\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-b2904f0\" data-id=\"b2904f0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-49dc2f7 elementor-widget elementor-widget-text-editor\" data-id=\"49dc2f7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>150g Zitronengras<br \/>40g Galgantwurzel<br \/>10g Kurkumawurzel<br \/>6 Knoblauchzehen<br \/>6 getrocknete rote Chili<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-3cc9343\" data-id=\"3cc9343\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7738ca2 elementor-widget elementor-widget-text-editor\" data-id=\"7738ca2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Zitronengrass, Galgan- und Kurkumawurzel, Knoblauch\u00a0und den getrockneten Chili in einem M\u00f6rser zerstossen\u00a0oder mit etwas Wasser im Mixer zerkleinern bis eine\u00a0Paste entsteht.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-91d2549 elementor-widget elementor-widget-heading\" data-id=\"91d2549\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">AMOK-CURRYSAUCE<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-b0e8aea elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"b0e8aea\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-6c83fef\" data-id=\"6c83fef\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-15e8b8b elementor-widget elementor-widget-text-editor\" data-id=\"15e8b8b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>1200g Kokosnusscreme<br \/>150g Khmer Curry Paste<br \/>1 frische rote Chili (scharf)<br \/>20g Salz<br \/>20g Austernsauce<br \/>75g Palmzucker<br \/>20g Bouillon-Wu\u0308rfel<br \/>200ml Gemu\u0308sebru\u0308he<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-8394fe2\" data-id=\"8394fe2\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0776f77 elementor-widget elementor-widget-text-editor\" data-id=\"0776f77\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Die Kokoscreme auf kleiner Flamme erhitzen und dann\u00a0die Khmer Curry Paste sowie alle weiteren Zutaten bei\u00a0niedriger Hitze 15 \u2013 30 Minuten k\u00f6cheln lassen.\u00a0<\/p><p>Alles durch ein Sieb geben.\u00a0<\/p><p>Abku\u0308hlen lassen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<div class=\"elementor-element elementor-element-a0f4c96 elementor-widget elementor-widget-heading\" data-id=\"a0f4c96\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">FISCH AMOK<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-db784e4 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"db784e4\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-045fc5e\" data-id=\"045fc5e\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-eb1a2b9 elementor-widget elementor-widget-text-editor\" data-id=\"eb1a2b9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>400g Fischfilet, z.B. Loup de mer<br \/>600ml Amok-Currysauce<br \/>80ml Wasser oder Gemu\u0308sebru\u0308he<br \/>120g Enoki-Pilze<br \/>80ml frischer Limettensaft<br \/>8g Kefir-Limettenschale<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-inner-column elementor-element elementor-element-5622b00\" data-id=\"5622b00\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e5f6db5 elementor-widget elementor-widget-text-editor\" data-id=\"e5f6db5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Die Amok-Currysauce unter Zugabe des Wassers\u00a0oder der Bru\u0308he vorsichtig erhitzen (nicht einkochen).<\/p><p>Den Fisch hinzugeben und auf kleiner Flamme\u00a08 bis 10 Minuten k\u00f6cheln lassen.<\/p><p>Dann die Pilze, den Limettensaft und die frische\u00a0Kefir-Limettenschale hinzugeben und weitere\u00a02 bis 3 Minuten k\u00f6cheln lassen.<\/p><p>Mit ged\u00e4mpftem Reis als Beilage servieren.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Fisch Amok ist das traditionelle Curry aus Kambodscha. Besonders fein ist es mit dem Rezept von Mariya. Wir w\u00fcnschen \u00abGuten Appetit\u00bb. <\/p>\n","protected":false},"author":3,"featured_media":5907,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111],"tags":[],"class_list":["post-7802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Fisch Amok ist das traditionelle Curry aus Kambodscha. Besonders fein ist es mit dem Rezept von Mariya. 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