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3 Finadene Sauces (Guam)

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.

5.0 · 2 reviewsRecipe card by ChocolatlEditorial by recipesvibrant · Updated October 15, 2026
Low ProteinVegan< 15 MinsNo Cook
3 Finadene Sauces (Guam)

Total time

5 min

Servings

1

Calories

503.1

Category

Sauces

These three vegan versions of Guamanian Finadene bring the essential bright, salty, and acidic punch to your favorite island-inspired plant-based dishes. Whether you need a soy-based classic or a creamy coconut-infused condiment, these no-cook sauces are perfect for quick meal prepping and topping grilled tofu or fresh produce.

Ingredients

Makes 1 serving

  • 1 onion
  • 2 -6 soy sauce
  • 1/2 distilled white vinegar
  • 1/4 unsweetened coconut milk
  • 1 garlic cloves
  • 4 fresh ginger
  • 1 fresh lemon juice
  • 3 -4 coarse salt
  • 1 fresh ground black pepper
  • 2 -6 onion
  • 1 fresh lemon juice
  • 1 coarse salt
  • 1/2 cold water
  • 1 onion
  • 4 garlic cloves

Method

  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.

Cook's notes

  • Use a mandoline to thinly slice the onions so they can quickly absorb the acidic vinegar and soy sauce base.
  • Allow the soy-vinegar finadene to sit at room temperature for 30 minutes before serving to let the onions soften and lose their raw bite.
  • Always use a glass or ceramic non-reactive bowl for mixing, as the high acidity of the lemon juice and vinegar can impart a metallic taste if mixed in aluminum or steel.
  • Toast your ginger slightly before grating it into the coconut finadene to deepen the aromatic notes against the creamy milk.

Easy swaps

  • Instead of Distilled white vinegar, use Apple cider vinegarProvides a slightly fruitier, less harsh acidity compared to the sharper white vinegar.
  • Instead of Soy sauce, use Coconut aminosA great soy-free alternative that adds a hint of natural sweetness to the savory base.
  • Instead of Fresh lemon juice, use Calamansi juiceThe most authentic citrus choice for traditional Guamanian flavors if you can find it at an Asian market.
  • Instead of Fresh ginger, use GalangalOffers a sharper, more citrusy floral profile that pairs beautifully with the coconut milk base.

Frequently asked

Can I adjust the saltiness of the soy finadene?

Absolutely; if your soy sauce is very pungent, dilute it with an extra tablespoon of cold water until the balance matches your preference.

What should I serve these sauces with?

These are traditional accompaniments to starch-heavy dishes, but they are excellent drizzled over roasted cauliflower, firm tofu, or brown rice bowls.

Why does the coconut finadene need to be made ahead?

Resting the coconut sauce for a few hours allows the ginger and garlic oils to infuse into the milk, creating a much more cohesive flavor profile.

Do I need to cook the onions first?

No, the acidity of the vinegar and lemon juice effectively 'quick-pickles' the onions, softening their texture and removing the harshness without any heat.

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