Take a wok or large pan with a thick bottom. Pour in broth and wine and bring to a boil, add the fish sauce, sugar, grated ginger, tamarind paste and chili pepper, cut into thin strips. Slow down under fire utensils, cook the broth for 10-15 minutes. Fish sauce can be found in stores that sell ingredients for Japanese cuisine.
Rinse with fresh tomatoes, cut them into small cubes, add to the pan, season with salt and pepper to taste.
The fish is cut into small pieces and send in a broth with shrimp unpeeled. Philippine fish soup Boil 5 minutes.
Prepare the sauce, which should be served with fish soup: for this mix coconut vinegar with chopped garlic cloves, is set aside aside.
Add to the bowl with soup half of chopped parsley and basil. Ladle the soup into soup plates, sprinkle each plate a little greenery, fragrant soup ready to serve with prepared sauce, chili pepper and slices of fresh lime.