1Rinse basmati rice thoroughly. In a medium saucepan, combine rice, 1.5 cups water, half of the lime zest, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Fluff with a fork and set aside.

2Prepare the mango salsa: In a small bowl, combine diced mango, red onion, minced habanero, chopped cilantro, and 1 tbsp lime juice. Season with a pinch of salt and mix well. Set aside.

3Pat mackerel fillets very dry with paper towels and season both sides with salt and pepper. Heat 1 tbsp vegetable oil in a large non-stick pan over medium-high heat. Place fillets skin-side down and sear for 3-4 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes until cooked through. Remove from pan and set aside.

4In the same pan (add a tiny bit more oil if needed), reduce heat to medium. Sauté minced garlic and grated ginger for 1 minute until fragrant. Add red curry paste and cook, stirring constantly, for another minute.

5Pour in the coconut milk, add fish sauce, sugar, and the remaining lime zest. Bring to a gentle simmer, stirring occasionally. Let it simmer for 3-5 minutes to allow the flavors to meld.

6Stir in the fresh spinach and cook until wilted, about 1-2 minutes.

7Gently return the seared mackerel fillets to the curry sauce, allowing them to warm through for 1-2 minutes.

8To serve, portion the lime rice into bowls. Top each with a mackerel fillet, a generous ladle of coconut curry sauce, and a spoonful of the fresh mango salsa. Garnish with extra cilantro or a lime wedge, if desired.