Pat dry the perch fillets. Cut the fillets into 2 inch pieces and season with salt and pepper. Set aside.
Separate the eggs and reserve the yolks for another use. Place the egg whites in a shallow bowl. Season lightly with salt and pepper and whisk with a fork.
Heat a large non-stick pan over medium heat and add a tablespoon of oil.
Dip fillets one by one into the egg white coating them well. Place gently into the hot oil and fry for about a minute on each side. Do in batches making sure to never crowd the pan. Repeat the process until all the fish is cooked and slightly curled.
Add remaining oil to the same pan and add onions. Saute until golden brown. About 5 minutes.
Now add the red curry paste and saute it for 5 to 8 minutes. Then add the coconut milk, green beans and birdseye pepper. If the sauce seems to be too thick, add some water to loosen it up and let it come to a gentle simmer.
Add the fish fillets back into the sauce. Cover and cook on low heat for 3 more minutes.
Transfer to serving dish and sprinkle fresh cilantro leaves or basil and serve the red fish curry with flavorful Jasmine rice.