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Mince 3 garlic cloves. Finely dice 1 medium yellow onion (about 1 cup). Peel 3 chayote squash, then halve each squash lengthwise. Using the tip of a sharp knife or a spoon, remove the pit, including the white part surrounding it, from the center of each half. Place the squash cut-side down. Halve each piece lengthwise; then thinly slice crosswise.
Heat 3 tablespoons vegetable oil in a 12-inch nonstick or cast iron skillet over medium heat until shimmering. Add the garlic and cook, stirring occasionally, until just beginning to brown, about 2 minutes.
Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the chayote and cook, stirring often, until tender and cooked through, about 10 minutes. Add 1 tablespoon plus 2 teaspoons fish sauce and stir to combine. Taste and season with freshly ground black pepper as needed.