Vegan fish Recipe! MoFo day

Awhile ago I picked up some Vegan Fish from an Asian supermarket out of town.  It was burning a hole through my freezer while I was dreaming up of ways to increase it's delicious-ness factor!
I came up with this simple, but "fancy-ish" meal a little while ago and thought I'd share it with you guys.

First thing, get some rice cooking, I used brown California caldon rice, but  feel free to use any kind you have handy.
I made a simple broth to cook both the bok choy and the potatoes in: This makes enough for two people. Multiply as necessary.

-1 garlic clove, smashed then fried up till golden brown in 2 tsp sesame oil
-1 cup vegetable broth
-1 cup water
-1 sheet of Nori - I'm sure kelp, Kombu or any other type of seaweed with a good "sea" flavor would work just as well.
-1 tsp tamari or dark soy sauce
- l inch of fresh ginger
-1 dried red thai chili
-2 TBSP Mirin

Once the garlic is brown, throw in the rest of the ingredients. Bring to a boil, then simmer gently (with a tight fitting lid) for half an hour.
While your broth is simmering wash 2 handfuls of baby red (or another type of baby potato) per person, and clean your bok choy.
Strain your broth once it has been simmering for half an hour, reserve the broth and discard the flavoring agents.

Place the potatoes into the broth and bring broth to a light boil till potatoes are fork tender. When you are waiting for your potatoes to finish cooking, it's time to cook your vegan fish - I imagine this would work just as well with some tofu!

Heat 1 tsp sesame oil in a skillet, wait till your pan is super hot and sear the fish on either side till brown and crispy.  I used 3 filets in total.
Add 2 tbsp (or more depending on your taste's) of black bean sauce, watered down with equal parts water, and coat the filets in the sauce.
 Once the potaoes are tender, fish them out of the broth and then cook the bok choy in the broth till just tender.

Arrange the rice, potatoes, bok choy and fish filets, like I did, or however you choose. Drizzle some of the cooking broth over the rice and potatoes, use as much or as little as you want of the broth.