Peel and divide the fish into fillets. Cut into medium pieces with the skin.
Fry the perch in vegetable oil on both sides until golden brown.
In a blender, chop the nuts, garlic, cilantro into a paste and add the suneli hops. Add a little fish stock or boiled chilled water to the paste, so that the paste is like sour cream. Salt to taste.
Chill the fish pieces and transfer to a salad bowl. Add the paste, mix and refrigerate for several hours.
Satsivi from fish with walnuts turns out to be very tasty, hearty, fragrant and tender. This is a wonderful appetizer recipe that came to us from Abkhazia, it can be served on crispy pita bread, bread or in tartlets. Satsivi will perfectly decorate any festive table. You can cook from any type of fish, it will also be very tasty from cod. Cilantro can be replaced with parsley, add garlic to your liking.