Fillet the tilapia and remove the skin. Slice the tilapia fillet into bite size pieces.
Put in a bowl and add kalamansi juice or lemon juice, salt and pepper, then mix. Marinate for 30 minutes.
Then remove excess liquid and add flour. Gently coat the fillet with flour and set aside.
Heat cooking oil in a deep pan in medium heat and fry the fillet until golden brown.
In an empty pan or wok, heat 2 Tbsp. of cooking oil and add potatoes and carrots. Stir fry until slightly brown. Set aside.
Add onion and garlic and saute until the onions are soft. Pour 1 to 2 cups water and bring to a boil. Simmer until the potatoes and carrots are tender.
Add the Caldereta mix and stir. Then add bell peppers and tilapia fillet. Toss until the tilapia fillet are coated with the sauce.
Turn off heat and serve hot.