1 tbsp. Dijon mustard
1/3 c. olive oil
2 tbsp. finely chopped scallions
2 tbsp. freshly chopped coriander
Pinch red hot pepper flakes (optional)
3 tbsp. rice vinegar
1/2 c. diced and peeled tomatoes
2 tbsp. grated ginger
1 tbsp. light soy sauce
Salt and pepper to taste

Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously. Stir in remaining ingredients except the thyme and fish. Keep the sauce at room temperature.

4 boneless, skinless fish fillets, about 6 oz. each (red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 tsp. dried

Pour water into steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place 1 sprig of fresh thyme on each fillet, and cover the steamer. When the water begins to boil, steam for about 4 minutes. Do not overcook. Remove the thyme sprigs. Serve immediately with sauce spooned over the fillets.

Makes 4 servings.