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Steamed Fish With Thyme and Tomato Vinaigrette

1 tablespoon Dijon mustard
3 tablespoons rice vinegar
13 cup olive oil
1/2 cup diced, peeled and seeded tomatoes
2 tablespoons finely chopped scallions
2 tablespoons freshly grated ginger
2 tablespoons freshly chopped coriander
1 tablespoon light soy sauce
Pinch hot red pepper flakes, optional
Salt and freshly ground pepper to taste
4 boneless, skinless fish fillets, about 6 ounces each (weakfish, red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 teaspoon dried


Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously. Stir in the remaining ingredients except the thyme and fish. Keep the sauce at room temperature. Pour water into the steamer. Place the fillets on the steamer rack. Sprinkle with salt and pepper to taste. Place one 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 the sauce spooned over the fillets.

Source: cooking.nytimes.com