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Grilled barramundi
A 9:16 storyboard, 76 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 Grilled barramundi, 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. Grilled barramundi. Grilled barramundi, a dish from Australia (barramundi). Here is the whole thing, one move at a time.
On screen. Grilled barramundi
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Grilled barramundi, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Grilled barramundi. Grilled barramundi, a dish from Australia (barramundi).
On screen. Grilled barramundi
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, lemon juice, dill, olive oil, kosher salt. 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 Grill pan or grill, Tongs, Scale.
On screen. Grill pan or grill · Tongs · Scale
Scene 5 · step · 6s
Step 1
Shot. Photoreal mise en place for the finished dish Grilled barramundi, the actual ingredients of this recipe on a wooden board, Australia home kitchen, natural side light, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Heat the grill until it is hot, then oil the bars. For Grilled barramundi, start here: oil the fish, grill it skin-side down, and finish with lemon.
On screen. Heat the grill until it is hot, then oil the…
Scene 6 · step · 7s
Step 2
Shot. Photoreal close photograph of Grilled barramundi at the middle of cooking, grill, steam or sheen on this exact dish, no text, no hands covering the food, 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 Cook 14 min in real time.
Voiceover. Oil the fish, grill it skin-side down, and finish with lemon. Barramundi is the fish if you can buy it. any firm white fillet cooks the same way.
On screen. Oil the fish, grill it skin-side… · Cook 14 min
Scene 7 · step · 6s
Step 3
Shot. Photoreal Grilled barramundi in its cooking vessel just as it finishes, a spoon lifting one portion of this dish, no text, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Rest it a few minutes. The juices should run clear where that matters. Stop when this is true of Grilled barramundi: Oil the fish, grill it skin-side down, and finish with lemon. Barramundi is the fish if you can buy it; any firm white fillet cooks the same way.
On screen. Rest it a few minutes. The juices should run…
Scene 8 · step · 6s
Step 4
Shot. Photoreal finished Grilled barramundi on a ceramic plate, three-quarter view, natural window light, the whole finished dish in frame, no text, no logo, Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph.
Voiceover. Slice or leave whole and serve with the juices. Grilled barramundi is eaten in Australia as this plate, with the sauce or garnish that belongs to it.
On screen. Slice or leave whole and serve with the juices.…
Scene 9 · 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. Grilled barramundi is done when the outside has color and the center is cooked through for the protein in the pan.
On screen. Doneness
Scene 10 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Grilled barramundi 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. Grilled barramundi 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 11 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Grilled barramundi, 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 12 · 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 246 calories, with 21.9 grams of protein. Pai marks it Moderate.
On screen. 246 kcal · 21.9 g protein · Moderate
Scene 13 · 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. Grilled barramundi
Scene 14 · 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 Grilled barramundi 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.