Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate for 4 hours.

Remove the fillets from the brine and rinse under cold water, then pat very dry. Place the fillets on a rack and refrigerate, uncovered, for about 3-4 hours until the flesh feels tacky.

Prepare a smoker with wood chips and lightly oil the racks. Place the fillets on the racks and smoke at about 200 degrees until the flesh reaches an internal temperature of 145 degrees (about two hours, give or take). Remove from the smoker and cool to room temperature.

Use a box grater or the grating attachment of a food processor to grate the potatoes, then transfer them to a bowl of cold water. After a few minutes, drain the potatoes, then wrap them in a kitchen towel and squeeze out as much water as possible (this may take several minutes).

Grate the onion, then add it to a bowl along with the potatoes. Add the eggs, salt and pepper, then mix to combine. Sprinkle the potato starch and panko breadcrumbs over top, then mix until thoroughly incorporated.

Pour a thin layer of oil in a large skillet over medium heat. Use a 1/4 measuring cup to scoop out a portion of batter and place it in the frying pan. Press down gently with a spatula to flatten out, then repeat with a few more, but don’t overcrowd the pan. Cook gently until browned on one side, about 4 minutes, then flip, press down a bit more, and cook on the other side. Transfer the cooked latkes to a rack or paper towels to drain, then repeat with the remaining batter. Cooked latkes can be held in a 250 degree F oven for up to one hour before serving.

Combine the creme fraiche, chives, parsley, and minced dill in a medium bowl. Season with salt and pepper to taste, then set aside.

Spoon a dollop of herbed creme fraiche on top of each latke, then top with a small chunk of smoked barramundi. Garnish with dill leaves and serve immediately.