Steamed Vegetables with Ponzu Sauce

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Ponzu Sauce:

1/2 cup soy sauce

1/4 cup water

2 tablespoons rice wine vinegar

1 1/2 tablespoons freshly squeezed lime juice

2 tablespoons orange juice

1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon)

1 serrano chile, stemmed and sliced (with seeds)

1 scallion (green and white), thinly sliced

1/2 teaspoon cracked coriander seeds, optional

Vegetables:

1/2 bunch broccoli, cut in large florets

1/2 bunch cauliflower, cut in large florets

2 carrots, cut in thick slices

1 yellow or zucchini squash, cut in thick rounds

1/2 to 1 head fennel, cut into thin wedges

1 bunch asparagus

8 cloves garlic

1 bunch scallions