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Poisson cru
A 9:16 storyboard, 91 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 Poisson cru, 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. Poisson cru. Poisson cru (poisson cru), a Fiji plate from Fiji. Here is the whole thing, one move at a time.
On screen. Poisson cru
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Poisson cru, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Poisson cru. Poisson cru (poisson cru), a Fiji plate from Fiji.
On screen. Poisson cru
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, canned coconut milk, lime juice, tomato, cucumber. 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 Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Poisson cru: weighed ingredients beside the heating pan. 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 Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Poisson cru. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, canned coconut milk, lime juice, tomato, cucumber, red onion, kosher salt, olive oil. Poisson cru is cooked in Fiji as its own plate, not as a copy of a restaurant menu. Cook the fish through, then fold it with coconut milk, lime, tomato, and cucumber. The island plate is often left raw. This one is cooked before it meets the coconut. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Poisson cru: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Poisson cru is cooked in fiji. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Poisson cru is cooked in fiji. Scrape the…
Scene 7 · step · 7s
Step 3
Shot. Poisson cru: aromatics and the main ingredient in the pan. 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 Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Poisson cru, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Poisson cru: simmering or roasting until the cue. 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 Sauté 11 min in real time.
Voiceover. Add the remaining weighed foods and cook Poisson cru at medium-high heat, pan about 375°F / 190°C. Start checking at 11 minutes. Poisson cru is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 11 min
- 🇫🇯 FijiOceaniaicon-fiji-poisson-cru-icon-fiji-poisson-cru-9
Step 5
step · fiji
Scene 9 · step · 6s
Step 5
Shot. Poisson cru: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Poisson cru, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Poisson cru, not the edge.…
- 🇫🇯 FijiOceaniaicon-fiji-poisson-cru-icon-fiji-poisson-cru-10
Step 6
step · fiji
Scene 10 · step · 7s
Step 6
Shot. Poisson cru: rested and ready to plate. 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 Rest 5 min in real time.
Voiceover. Rest Poisson cru for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in fiji, with the sauce or garnish that belongs to it. Film Poisson cru in this shot order and no other: fish just turning opaque and flaking; liquid going in and lifting the fond; the slice or ladle hitting a warm plate; a skewer pulled from the center. Slate words for the editor: sheen, flint, quartz, candle, oven, caramel, shimmer, glaze, twilight, grove.
On screen. Rest Poisson cru for 5 minutes,… · Rest 5 min
Scene 11 · 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. Poisson cru is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Poisson cru looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Poisson cru turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Poisson cru, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · 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 222 calories, with 20.9 grams of protein. Pai marks it Indulgent.
On screen. 222 kcal · 20.9 g protein · Indulgent
Scene 15 · 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. Poisson cru
Scene 16 · 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 Poisson cru 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.