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Steamed Ginger Fish
A 9:16 storyboard, 83 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Steamed Ginger Fish, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Steamed Ginger Fish. A white fillet, ginger, scallion, and a spoon of hot oil. Here is the whole thing, one move at a time.
On screen. Steamed Ginger Fish
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Steamed Ginger Fish, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Steamed Ginger Fish. A white fillet, ginger, scallion, and a spoon of hot oil.
On screen. Steamed Ginger Fish
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out white fish fillet, fresh ginger, scallion, tamari, toasted sesame oil. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Pot with a lid, Steamer basket, Scale, Timer.
On screen. Pot with a lid · Steamer basket · Scale
Scene 5 · step · 7s
Step 1
Shot. Rice for steamed fish, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Rice 15 min in real time.
Voiceover. Cook the rice.
On screen. Cook the rice. · Rice 15 min
Scene 6 · step · 6s
Step 2
Shot. Fish on a steamer plate with ginger, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Set the fish on a plate that fits your steamer. Scatter half the ginger on top. Season lightly.
On screen. Set the fish on a plate that fits your steamer.…
Scene 7 · step · 7s
Step 3
Shot. Fish steaming with bok choy, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Steam 10 min in real time.
Voiceover. Steam over boiling water until the fish flakes, with the bok choy on a second rack or beside it.
On screen. Steam over boiling water until the… · Steam 10 min
Scene 8 · step · 6s
Step 4
Shot. Scallions piled on steamed fish, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Pour off any cloudy liquid. Top with the rest of the ginger, scallion, and cilantro. Drizzle tamari.
On screen. Pour off any cloudy liquid. Top with the rest…
Scene 9 · step · 6s
Step 5
Shot. Hot oil poured over scallions on fish, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Heat the oils until they shimmer and pour them over the scallions so they hiss and wilt.
On screen. Heat the oils until they shimmer and pour them…
Scene 10 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Steamed Ginger Fish is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.
On screen. Doneness
Scene 11 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Steamed Ginger Fish looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Steamed Ginger Fish spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
On screen. Common fixes
Scene 12 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Steamed Ginger Fish, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
On screen. Storage
Scene 13 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 379 calories, with 29.6 grams of protein. Pai marks it Moderate.
On screen. 379 kcal · 29.6 g protein · Moderate
Scene 14 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Steamed Ginger Fish
Scene 15 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Steamed Ginger Fish from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.