Cut the carrot into small chunks and place it in a microwave-safe container with 1 tbsp of water. Cover loosely with plastic wrap and microwave at 600W for 2 minutes. Drain the water.

Slice the garlic in half lengthwise, remove the core, and crush it with the flat side of a knife.

In a pot, heat olive oil, garlic, salt, and chili over low heat until fragrant.

Add the mackerel can contents and cook over medium heat until simmering.