Cut perch fillets into 1-2 inch long chunks to ease and speed of cooking. Finely dice approximately 4 small peppers of your choice (bigger peppers use less). Finely dice about 1/4 of a red onion and a few garlic cloves to your taste. 

Heat the wok or pan on medium /medium/high. Begin cooking perch fillets, when you see them starting to turn opaque/white add the rest of the raw diced vegetables. Stir continuously watching for the fillets to begin flaking when very lightly tapped or pressed. Once they flake easily and the mixture is the moisture content of your liking, remove the mixture to cool slightly. 

Mix mayonnaise, dill, lemon/lime juice, salt, and pepper together and set in the refrigerator for now. 

Once cooled combine the perch mixture and the mayonnaise mixture together. 

Serve independently, on sandwiches, or with crackers.