Next thing: you can see the beginnings of some backscatter above the beam of the torch and the left side of the rock. This may show up better (unhelpfully!) in a larger scale image. You might like to see if you can spot these out with LR or PS.
When you are out in the water again, you might like to try targeting the strobes away from "open" water and directly onto something you want to light - in this case, I'd suggest the deadmens-fingers and not the diver. Another tough bit of WA photography with models: getting some light on the model without introducing backscatter and while lightning the interesting underwater bits. It's all a bit trial and error I find - just getting the balance between strobes, ambient lights, interesting bits of reef etc. And getting the darned model to keep their eyes open and exhale JUST at the right moment.
I've dived and stayed with Tauch Terminal in Tulamben a couple of times.
I can recommend it. Well organised (it's German run), on the beach, short walk to the Liberty wreck; easy swim to the Coral Garden, a few restaurants a short walk away. They have Nitrox included in the price, unlimited shore-diving, nice swimming pool (if you're not getting wet enough), rooms are good - European 3-star.
Now having the pleasure and privilege of living in Paris, I've picked up a few useful French expressions that at the same time, frankly, I regret having had to learn.
One of these is "champignons" - mushrooms to most of us but also, cross yourself and keep the Devil at bay, mould.
Having spend a good few years living and visiting all sorts of amazing places, like many of us, I have lugged camera gear and used it in some, shall we say, less than ideal places in terms of camera care. The ones linked to "champignons" that spring to mind are North Sulawesi and various bits of Borneo. Sweaty places with high humidity.
Giving my gear a good clean after a recent trip I noticed what I can only describe as a slight bloom on a number of my lenses. Taking these to our local Nikon workshop I learned the dreaded term "champignons". Mould to we English speakers.
The sheer attractiveness of the Nikon saleslady did not quite compensate for the repair quotes: my Nikkor 18-200 almost $200, my Nikkor 80-400 almost $1500 and my beloved Nikkor 60mm, hero of many an underwater image, written off - "not economically repairable".
Lesson learned there: if I'm heading anywhere sweaty again I will be packing re-sealable plastic bags and lots of silica gel.
And I may give up eating champignons. Mind you, the saleslady was cute when she burst out laughing when I confused "champignons" with "cornichons" - gerkins to the rest of us. Easily done eh? One man's mushroom is another man's gherkin.