Remove the scales, gills and internal organs of the bangus then wash in running water.
Slice the bangus in a slanting direction and divide it about 4 pieces.
Rub the fish with salt and fry until golden brown. Place in a colander to drip excess oil.
In an empty medium size pan heat oil, about 1 Tbps. (get the oil from where you fried the fish) and saute garlic and onion until the onions are transparent and cooked.
Add the potatoes and pour some water and simmer the potatoes until cooked.
Pour the kaldereta mix, bell pepper, black pepper, chili flakes and carrots.
Simmer for a few seconds then add the fried bangus.
Stir cook for about 3 minutes but be careful not to break the bangus apart.
When the liquid evaporates and becomes thick in consistency, season with patis according to your taste.
Turn off heat and serve hot in a serving plate.