Cut the fish into chunks and remove any bones. Place fish and curry paste into a food processor and blend to form a paste. Combine the fish paste with beans and egg and mix with your hands. Season with salt and fish sauce.
Divide mixture into 12 portions (about 1/3 cup mixture each portion) and form cakes. Chill for 15 min.
Heat a non-stick frying pan over high heat with 1cm peanut oil. Working in batches, cook fish cakes on both sides until golden. Drain on paper towel and serve with rice vermicelli and chilli sauce. Garnish with lime wedges.