Barbecue or grill the fish over a medium heat for 6–8 minutes each side until cooked. Let it cool completely. Remove the heads and remaining bones. Use a fork to comb and fluff out the flesh into very small pieces and spoon on to a tray. Dry at room temperature for 2–3 hours, or more quickly in an oven on a low setting.
Heat 7 cm (3 inches) of oil in a wok over a medium heat. It is ready when a small piece of fish sizzles immediately when dropped in. Deep-fry in 3–4 batches, cooking each for 3 minutes until crispy. Use 2 spoons to flip the fish and cook for another 1–2 minutes. Drain on kitchen paper.
Soak the soya protein mince in hot water for 6–7 minutes. Drain, squeezing out the water completely.
Heat 1½ tablespoons of oil in a wok. Stir-fry the curry paste over a medium heat for 3–4 minutes until fragrant. Add the protein mince, beans, fish sauce, sugar or honey and dried shrimp. Stir-fry for 3–4 minutes. Taste and adjust the seasoning.
Divide the crispy fish between 4 plates and spoon the chilli beans beside it. Garnish with kaffir lime leaves and chilli slices.