Prepare the barramundi by removing fillets then removing skin. Place skin on a baking tray lined with baking paper, top with another sheet of baking paper and then another tray on top to keep the skin flat. Bake in the preheated oven for 30 minutes.
Cut 12 x 2.5cm cubes from the thick ends of the fillets in preparation for the Salt and Pepper Barramundi and set aside in fridge until needed.
For the Fish Floss, place one of the remaining trimmed fillets onto a baking tray, lined with baking paper. Season and bake in the pre-heated oven for 30 minutes. Remove from oven and set aside until needed.
For the Steamed Barramundi, carefully wrap one trimmed fillet in corn husk, ensuring fish is fully covered. Place in a baking pan and bake in the pre-heated oven for 8-10 minutes, or until fish flakes apart. Set aside until needed.
For the Barramundi Stock, place all ingredients and 500ml water into a saucepan over a low medium heat and simmer for 20 minutes. Set aside, keeping warm, until needed.
For the Beetroot Slaw, prepare all ingredients and place in a bowl of ice water until plating.
For the Sweet and Sour Sauce, place sugar and water in a frypan over a medium heat and cook until light caramel in colour. Add 1 cup hot fish stock and whisk to combine. Season with vinegar and miso. Whisk until smooth. Set aside until needed.
For the Miso Dressing, whisk egg yolk with vinegar and miso paste until well combined. While still whisking, drizzle in grape seed oil in a think, steady stream and whisk well until emulsified. Season to taste and set aside in fridge until needed.
Heat oil in a wok to 180C.
To finish the Fish Floss, flake oven baked fish into small flakes. Place the flakes in the basket of the deep fryer and fry until golden and crisp. Drain on kitchen paper, season and set aside until needed to serve.
For the Salt and Pepper Fish, mix the flour with salt and pepper and stir well to combine. Dredge the fish through the seasoned flour, then dip in the egg white, then dust with the seasoned flour again.
Place fish into the hot oil in the wok and cook for 3 minutes or until golden and crisp. Set aside to drain on kitchen paper until needed.
To serve, drain slaw ingredients. Place beetroot leaves onto serving plates and top with fish floss, steamed fish, salt and pepper fish, and slaw, arranged randomly around the plate. Serve sweet and sour sauce and Miso Dressing on the side.