Help
PAI

Make video

Chiang Mai Steamed Herb Fish

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

Back to the recipe

  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Chiang Mai Steamed Herb 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. Chiang Mai Steamed Herb Fish. Chiang Mai Steamed Herb Fish. A pile of herbs under and over the fish, then steam. Dill is less common in the north than in Laos, and it still belongs with river fish. Here is the whole thing, one move at a time.

    On screen. Chiang Mai Steamed Herb Fish

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Chiang Mai Steamed Herb Fish, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Chiang Mai Steamed Herb Fish. Chiang Mai Steamed Herb Fish. A pile of herbs under and over the fish, then steam. Dill is less common in the north than in Laos, and it still belongs with river fish.

    On screen. Chiang Mai Steamed Herb Fish

  3. 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, dill, cilantro, lemongrass, spinach. Measure before the pan is hot.

    On screen. Mise en place

  4. 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

  5. Scene 5 · step · 6s

    Step 1

    Shot. Chiang Mai Steamed Herb Fish: protein seasoned beside cut vegetables. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Slice or portion the white fish fillet. Toss it with half the fish sauce, the ginger or garlic, and a pinch of salt. Cut spinach while the pot heats.

    On screen. Slice or portion the white fish fillet. Toss it…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Chiang Mai Steamed Herb Fish: bamboo steamer over boiling water. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Bring 3 cm of water to a boil under a bamboo steamer. Line the basket so the food does not stick, then spread the white fish fillet in one layer with the firmer pieces of spinach around it. Add ground turmeric and white pepper with the aromatics.

    On screen. Bring 3 cm of water to a boil under a bamboo…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Chiang Mai Steamed Herb Fish: lid-on steamer. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Steam 12 min in real time.

    Voiceover. Cover and steam until the thickest piece flakes and the center is just opaque, about 12 minutes. Leave the lid on. Peeking drops the heat and the white fish fillet weeps.

    On screen. Cover and steam until the thickest… · Steam 12 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Chiang Mai Steamed Herb Fish: greens just softened in the basket. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Add any leafy parts of spinach for the last 2 minutes if they were held back. Stop once they are tender, with some color left and not stewed to gray.

    On screen. Add any leafy parts of spinach for the last 2…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Chiang Mai Steamed Herb Fish: finished steamed plate. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Lift the basket off the steam. Finish with the dill, cilantro and thai basil, a teaspoon of neutral oil, and a little lime. A pile of herbs under and over the fish, then steam. Dill is less common in the north than in Laos, and it still belongs with river fish.

    On screen. Lift the basket off the steam. Finish with the…

  10. 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. Chiang Mai Steamed Herb Fish is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.

    On screen. Doneness

  11. 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. Chiang Mai Steamed Herb 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. Chiang Mai Steamed Herb 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

  12. 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 Chiang Mai Steamed Herb 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

  13. 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 152 calories, with 18.7 grams of protein. Pai marks it Healthy.

    On screen. 152 kcal · 18.7 g protein · Healthy

  14. 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. Chiang Mai Steamed Herb Fish

  15. 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 Chiang Mai Steamed Herb 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.