Clean fish by removing scales and innards. Wash and drain.
Then rub with salt, pepper, kalamansi juice and 2 tablespoons butter.
Put in a baking dish and bake at 375 °F basting once in a while with clam broth.
Heat the remaining butter in a pan and saute the onion, green pepper and carrot.
When the carrots are half cooked, add shrimps and clams. Add wine and simmer.
Arrange the clam and shrimp mixture on top of the fish.
Cover with a buttered aluminum foil and return to the oven and bake a few minutes longer.