It’s often said that food, music and friendship go hand in hand, so I asked my best mate, Vika Bull, to share one of her favourite gluten-free recipes.
VB and I go back a very long way. We’ve been best friends since we were about 20. We were even born on the same day, in the same year, and many moons ago shared a funky little Art Deco flat in East Melbourne. They were pretty special times, filled with good food, great music and plenty of laughs.
Sitting at the table with Vika and her family is like coming home for me – it doesn’t matter where we are and, like all lasting friendships, we just pick up from where we left off with good food, cups of green tea and copious, eye-watering fits of laughter!
Knowing Vika for more than 40 years, I’ve come to appreciate that her generous spirit is reflected in her cooking. Her recipe below is uncomplicated, authentic and made to share—just like the warm hospitality that is such a treasured part of Tongan culture.
Who is Vika Bull?
Vika has one of the most powerful voices in Australian music. Her stage presence is magnetic, and together with her sister Linda, she’s captivated audiences here and overseas for decades. The sisters first came to prominence singing with Joe Camilleri’s Black Sorrows before touring extensively with Paul Kelly. Vika’s musical journey began even earlier with Melbourne bands Sophisticated Boom Boom and the Blue Tomatoes, and she continues to light up every stage she steps onto.
Vika says Etta has “a voice so powerful it could knock you over, and I just love her sassy cheekiness on stage!” Those words could just as easily describe Vika herself. She’s every bit as sassy, twice as cheeky, and has the kind of powerhouse voice that commands your attention from the very first note. Believe me, when Vika pays tribute to Etta James, she doesn’t hold back—she pours her heart and soul into every performance.
Read The Age: The Power, passion and the pain
Vika’s tips to survive on tour
1. What is your survival food when on tour?
A tonic of garlic, ginger, lemon and honey – just top up with hot water.
2. Healthy go-to comfort food when at home?
The BBQ pork rice noodle soup from Quan 88, our favourite Vietnamese restaurant (since closed) in Victoria Street, Abbotsford.
3. Secret remedy that keeps my voice in shape?
Sleep.
Vika Bull’s Tongan fish in coconut leaves
Many people don’t know is that behind that incredible voice is a woman who also loves to cook. This beautiful Tongan Fish recipe has been part of her family for years and perfectly reflects her Tongan heritage—simple, generous and full of flavour. It’s one of those recipes that brings people together around the table, just as music brings people together in a concert hall.
Vika’s Tongan Fish is one of those beautifully simple dishes that reminds us that the healthiest meals are often the least complicated. Fresh snapper is gently cured in lemon juice before being folded through creamy coconut cream with spring onions and chilli, creating a naturally gluten-free dish that’s fresh, vibrant and deeply nourishing.
This treasured Pacific Island recipe celebrates fresh seafood and wholesome ingredients that have nourished families for generations. It’s also perfectly aligned with my Food as Medicine philosophy—using real food to support wellbeing without sacrificing taste.
What is Tonga’s national dish?
‘Ota ‘Ika, Tonga’s national dish, is much more than a recipe—it’s a celebration of family, culture and the abundance of the South Pacific. Vika grew up with this style of cooking, where the freshest seafood, creamy coconut and vibrant citrus come together in a dish that’s both simple and deeply satisfying.
Like ceviche in South America or Fiji’s kokoda, ‘Ota ‘Ika features fresh raw fish gently cured in citrus juice before being folded through coconut cream with spring onions and chilli. Traditionally made with freshly caught reef fish, it’s a dish that has nourished Tongan families for generations and is often served at celebrations, Sunday lunches and gatherings where everyone is welcome at the table.
A recipe from Vika
Some recipes become favourites because they’re delicious. Others become favourites because they remind us of the people we love. I’ve known Vika for more than 40 years, and this recipe is one of the many treasures our friendship has given me. I’m grateful to her for allowing me to share this beautiful taste of Tonga with you. I hope it inspires you to gather your own family and friends around the table.
PrintVika Bull’s Tongan Fish in Coconut Cream
- Total Time0 hours
- YieldServes: 4
- DietDiabetic
Fresh snapper is gently cured in lemon juice before being folded through creamy coconut cream with spring onions and chilli. It’s simple, fresh and deeply nourishing—a beautiful reflection of Vika’s Tongan heritage and a reminder that the best recipes are often the simplest.
Best served well chilled, this traditional Tongan Fish in Coconut Cream is perfect for entertaining or sharing with family and friends. It comes together in just over an hour, with the lemon doing most of the work while the fish gently cures.
Ingredients
Instructions
- Cut the fish into small, even cubes and place in a glass or ceramic bowl. Gently fold through the lemon juice, taking care not to break up the fish. Cover and refrigerate for 1 hour, allowing the citrus to lightly cure the fish.
- Drain off any excess lemon juice, then gently fold through the spring onions, chilli and coconut cream. Add just enough coconut cream to lightly coat the fish—don’t overdo it. This dish should have a lovely balance of creamy richness with a fresh, slightly tangy citrus finish.
- Transfer to a serving bowl and garnish with thin strips of red capsicum, fresh coriander, cucumber slices and cherry tomatoes. Serve chilled.
- Prep Time: 15 mins
- Cook Time: 1 hour marinate
- Category: Fish
- Method: Citrus cured
- Cuisine: Tongan
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