This salty-tart condiment constitutes barbecue sauce in Guam (motto: “Where the sun first rises over American barbecue”).
When it comes to counterpointing the fatty richness of barbecued pork or adding tart umami flavors to grilled seafood, few sauces can beat this sauce. Finadene (pronounced “fee-na-DEE-nee) echoes the Filipino flavor triad of soy sauce, vinegar, and onion, but with tiny fiery chiles for heat. Some versions are quite mild; others downright incendiary—your dose of chiles should suit your heat tolerance.
- 1/2 cup soy sauce
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons distilled white vinegar
- 1/4 cup finely chopped onion
- 1 scallion white and green parts, trimmed and very thinly sliced crosswise
- 1 to 3 Thai or other small Asian fresh chiles thinly sliced crosswise, or 1/2 teaspoon red pepper flakes
- Combine the soy sauce, lemon juice, vinegar, onion, scallion, and chiles in an attractive serving bowl and stir to mix with a fork. The sauce tastes best served within a few hours of making.