Peel the carrots and grate them using a Korean carrot grater.

Peel the onion and cut it into quarter rings.

Fry the onion in vegetable oil until lightly browned.

Add the grated carrots to the pan with the onions, stir and sauté until softened.

Set the pan aside and let the fried vegetables cool.

Boil the egg, cool it in cold water, peel it, and cut it into small cubes.

Cut off the fins and head of the mackerel. Cut open the belly, remove the insides and black membrane, carefully cut the spine and remove the bones.

Place the mackerel fillets on cling film, season with salt, sprinkle with ground pepper and Caucasian herbs to taste.

Peel the garlic, chop it finely, and place it on the mackerel.

Spread the fried vegetables evenly over the mackerel.

Place the chopped egg over the vegetables.

Carefully roll up the mackerel fillet and wrap it tightly in cling film.

Wrap the roll tightly with cooking string and place it in a baking pan. Add a small amount of water to the bottom of the pan and place it in the oven. Bake at 180 degrees for 40 minutes.

Allow the mackerel fillet to cool completely, then cut the strings and remove the foil. Cut into small pieces and serve, garnished with fresh herbs.