Steamed Fish with Tomato Vinaigrette

This is probably our favorite fish recipe, we serve it with the rice recipe in Nourishing Traditions where the rice is cooked for a long period of time in chicken stock.  Yummy!

1 TBS Dijon mustard
1/3 c extra virgin olive oil
2 TBS finely chopped scallions (or onion)
2 TBS freshly chopped coriander (or 1 TBS ground)
Pinch red hot pepper flakes (optional)
3 TBS raw rice vinegar or apple cider vinegar
½ c diced and peeled tomatoes
2 TBS grated ginger
1 TBS raw soy sauce
salt and pepper to taste
4 fish fillets (about 6 oz)(red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 tsp dried

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 temp. Pour water into a steamer. Place the fillets on the steamer rack.  Do not preheat the water.  Sprinkle with salt & pepper to taste. Place 1 sprig of fresh thyme on each fillet and cover the steamer and turn on the heat. 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.