Fry the tuyo in olive oil until almost all of the moisture has evaporated, about 6-8 minutes.
Set aside to cool completely.
Prepare the tuyo by removing the head first.
Descale and remove the spines of the fish.
Once you have the fillets, heat about a tablespoon of extra-virgin olive oil over low heat with the garlic, bay leaf, and chili.
Cook until they become fragrant and the garlic is just slightly browned.
Turn off the heat and transfer the fillets in a sterilized jar and pour the extra-virgin olive oil.
Consume within one month.
Serve with garlic fried rice and egg for breakfast, lunch or dinner :)