Sprinkle fish with calamansi juice and mix to coat the fish well.
Dredge in flour and fry in hot oil until golden brown. Set aside.
In a skillet heat oil and saute garlic and onion, then follow the potatoes and carrots.
Stir fry until the potatoes and carrots are tender.
Add water and simmer for a few minutes then pour the kaldereta mix.
Season with salt then add bell peppers and simmer again for a few seconds.
Add the fried fish and simmer again for a few minutes. Serve hot.