3 Finadene Sauces (Guam)

Total Time
5mins
Prep 5 mins
Cook 0 mins

Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.

Ingredients Nutrition

Directions

  1. To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
  2. Add remaining ingredients and stir to mix.
  3. This will keep, tightly covered, in the refrigerator for several days.
  4. To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
  5. Add the onions, jalapenos, salt and pepper.
  6. This can be made several hours ahead.
  7. To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
  8. Whisk until the salt dissolves.
  9. Stir in remaining ingredients.
  10. This can be covered and refrigerated for several days.
Most Helpful

3 fast and easy sauces. I prepared all of them and we all enjoyed them.
Fits with all kind of fish and see food. Thanks a lot I will keep the trio!
Done for ZWT7

awalde June 30, 2011

I had to wait a few days, because I tried both the Coconut Finadene and the Lemon Finadene sauces. I tried the Coconut one the other day on chicken and it was really good, because it added so much flavour, especially if the chicken breasts are barbequed! I used the Lemon one today on my beef goulash and that worked very well, as well. If you use the Lemon sauce on both the beef and the potatoes, it makes for a very nice combination!

Studentchef June 18, 2011