Matthew Hinkle, the chef of the Sheraton Hong Kong's Grandstand Restaurant, introduced the taste of 'new' New Orleans cuisine to the restaurant earlier this year. Crusted Sea Bass With Crawfish Ragout Serves Four 4 sea bass fillets 300g flour 6 cloves garlic 2 tbsp french cracked black pepper 2 egg whites 500g crawfish tail meat or fresh shrimp 1 leek 1 tbsp garlic 1 each red and green pepper 1 tbsp fresh thyme 1/2 tbsp fresh oregano 200ml fresh tomato juice Combine flour, garlic, black pepper and with a tablespoon of salt and blend well. Lay the sea bass fillets in lightly mixed the egg whites. Place the fillets on top of the flour mixture and allow to sit for 20 minutes. Season the sea bass with a touch of salt. Heat enough oil to cover 2mm of a large pan. Place the fillets skin side down into the oil. Cover and place in a 160 degree C oven and bake. Lightly cook the leeks, garlic peppers and herbs until tender. Add the crawfish tail meat and cook for three minutes. Add the tomato juice and cook for an additional three minutes. Season to taste. To serve, spoon the crawfish ragout into a shallow bowl and place the sea bass fillets, skin side up, on top of the crawfish ragout.