Preheat the oven to <temperature>140<unit>°C</unit></temperature>

Weigh <quantity>400<unit>g</unit></quantity> of boneless grey snapper in a small, deep, oven-safe container

Add <quantity>6<unit>g</unit></quantity> of salt

Crush <quantity>3</quantity> garlic cloves and add to the fish

Add <quantity>1<unit>bunch</unit></quantity> of thyme

Cover the fish with extra virgin olive oil

Place in the oven for 40m until opaque and tender. Let the fish cool down a bit in the olive oil

Crack <quantity>1</quantity> egg into a tall recipient and add <quantity>3<unit>tbsp</unit></quantity> of unsweetened yogurt

Add <quantity>½<unit>cup</unit></quantity> of corn oil

Blend to combine everything, and continue blending while adding the remaining <quantity>½<unit>cup</unit></quantity> of corn oil in a thin stream. Season with salt to taste

Add the juice of <quantity>½</quantity> lime and blend everything to combine. If necessary, add more corn oil in a thin stream to obtain a thicker consistency

Transfer the mayonnaise to another recipient. The yogurt mayonnaise is ready

Remove it from the olive oil. The fish confit is ready

Remove the fish skin

Roughly crush the fish with a spoon

Trim, deseed, and small dice <quantity>1</quantity> ají chili pepper

Deseed and small dice <quantity>3</quantity> habanada peppers

Small dice <quantity>¼</quantity> of a red onion

Add the zest of <quantity>½</quantity> a lime to the fish

Add the onion and peppers

Mix to combine all the ingredients

Chop <quantity>¼<unit>cup</unit></quantity> of coriander and add to the fish

Add <quantity>7<unit>tbsp</unit></quantity> of the Yogurt Mayonnaise am mix to combine

Add salt to taste and the juice of <quantity>½</quantity> a lime. Mix to combine. The fish salad is ready

Pair it with grilled vegetables or meats and enjoy!