This is a transcription of the video at http://www.youtube.com/watch?v=IVwU7m0HDis

Hi everybody, today I'm going to cook some fish soup with sour veggie.
This is a Sichuan dish, Sichuan cuisine.  I've got some fish fillets,
it's sole - you can get catfish or cod, with no problem.  And this is
my sour veg, it's one kind of Sichuan pickle, actually, it's
the... mustard, actually.  And some ginger root, also pickled, and
some mild chilli, that's Anaheim.  This is one of the dish [glitch
here, something missing] and spicy, of Sichuan dish.

This is my Sichuan pickle jar, with the lid on, and with the clear
clean water [unclear word here] and this is the mung bean noodles I
got at the Chinese grocery store, I got this dry, and I soak it, use
warm... lukewarm water for 20 minutes, about, and I drain it and let
it get rehydrated.  Besides the sour veg, I also need one cup of the
juice from the jar, and some cilantro I'm going to use later, some
broth I made by myself - you can get it at supermarkets, from a can.

OK, I'm going to cut the fish, OK, I cut in half, and then when you
cut fish, you try to use your blade a little bit in angle, and follow
the natural structure of the fish tissue, you don't want to directly,
to vertically hold your blade to cut - that way will break some, you
know, the tissue of the fish, OK, because fish is very tender, when
you cook, it will... very easy to get broken, so you don't want to, to
break it too much when you cut it.  Now, I'm going to marinate it -
use half teaspoon of pepper; and, some, a dash of salt, about
one-fourth teaspoon; and some cooking wine, Chinese cooking wine,
about half teaspoon; one teaspoon of cornstarch - to prevent from
overcooking, because fish is very tender.  OK, mix them well, and
marinate for about 10 minutes.

Now, I'm cutting my sour veg.  It's very interesting - in old days,
you know, Sichuan people, every family has this pickling jar.  Old
days, people say, Sichuan people say, OK, every family, they have this
pickling jar, and for rich people use this for just for cooking, and
the poor people just directly eat that for dish [laughs].  And the
ginger, pickled ginger, is very flavourful in this fish soup.  OK,
nowadays, people, I mean, no matter to directly eat them, or for
cooking, they are just for enjoyment, not live on this kind of dish.
OK.  But for directly eat the pickling, we pickle it for very short
time, some even a couple of hours, or one night, OK, but for cooking,
specially use - we call it "sour veg to put in soup" to let it release
flavour it needs to pickle for at least one month, usually for months,
even half a year, one year, OK.

OK, I've got some cilantro, and I cut it in about one-third inch
pieces, and I'm going to use it for my dish later.  About one-third
cup.  OK, I roughly got this - about two cups of my sour veg, OK, now
I'm going to cook.

Hi, I'm cooking the fish soup with the sour veggie.  Sorry about - I
need to - my fan [laughs, turns on cooker hood fan which starts to
make a whirring noise] - turn on my fan.  OK, I warmed the wok, and
two tablespoons of vegetable oil, any kind of vegetable cooking oil
you can use, OK.  Then put in the sour veg, to braise it.  OK, it will
give the sour veggie good taste, or better taste, and also the oil
will take some good flavour from the sour veggie, and will give the
whole, give it to the, for the whole dish, the whole soup.

OK, braise it for about one to two minutes, until you smell the, wow,
the flavour from the [unclear words here], from the wok, it's so good.
OK, then, you put in one cup of the juice from your pickling jar -
it's the sour veggie juice, pickling juice.  OK, and then I put some
of the stock, the chicken stock I made by myself - you can get the
cans, OK - about four to five cups.  OK, bring it to the boil.

After boiling, let it cook one to two minutes - the broth becomes
flavourful.  Now I put in mung bean noodles and a half teaspoon of
pepper and a dash of salt if needed, OK, because sour veggie is salty,
and the broth is somehow salty, OK, so you add some salt to your
taste.  Let it continue to cook for about four to five minutes.

OK, I'm back, this time to put in the fish.  OK, I'm putting the fish
in.  OK, the broth got some flavour from the sour veggie and ginger
root, released their flavour into the broth, to the whole soup, and
the mung bean noodles got soaked in this flavourful broth and become
very good.  And after you put the fish in, this will be cooked very
soon, about two to three minutes, OK.  OK, I want, I just will wait
for two to three minutes.

OK, now it's done!  This is today - this is my dish today.  Fish soup
with sour veggie, it's a Sichuan dish, but this is one example of the
mild, not very spicy Sichuan dish.  [Uses both hands to tip wok into
serving dish, laughs.]  Cannot do by one hand, I always do
double-handed.  And people get this - this is my serving bowl - people
get this to their individual small bowl, so bring this to the table.
At the very end, I put some cilantro, fresh chopped cilantro.  So,
bring this to the table, and people... to have it... to scoop this to
their small individual bowl.  OK.  It's great with rice.  Thank you for
watching!