Crush the garlic and bird's eye chilies coarsely. Sauté with oil in a pan over medium heat until fragrant.

Increase the heat to medium-high. Add the canned fish, including the sauce, and stir-fry. Season with soy sauce, sugar, and oyster sauce. Stir until well combined. If it becomes too dry, add about 3 tablespoons of water. Adjust the seasoning to taste, then add the basil leaves and stir until fragrant and well mixed. Turn off the heat and serve.