Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6bf8685cae684b30b6ba0c42cc2db07b",
    "updated": "2025-05-19T05:20:24.372Z",
    "title": "Steamed Fish (清蒸鱼)",
    "subtitle": "",
    "description": "",
    "ingredients": [
      {
        "section": "Fish",
        "ingredients": [
          "whole fish (bass or sea bream)."
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "shaoxing wine",
          "vegetable oil",
          "ginger",
          "stems spring onion",
          "salt",
          "crushed garlic",
          "rehydrated shiitake mushrooms",
          "drizzle vegetable oil",
          "water",
          "white (granulated) sugar",
          "light soy sauce",
          "dark soy sauce"
        ]
      },
      {
        "section": "Garnish",
        "ingredients": [
          "carrot",
          "leek, white part",
          "green capsicum (pepper).",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Prepare the sauce: peel and roughly cut the ginger into three pieces.",
      "Fry the peeled and crushed garlic clove, shiitake mushrooms, spring onion stems, and ginger pieces in oil for about 1 minute.",
      "Once the mixture is fragrant, pour in the water, sugar, and soy sauces (light and dark), then bring to a boil.",
      "Allow to simmer for about 10 minutes until the liquid reduces by half.",
      "Strain the sauce and set aside.",
      "Prepare the fish: make an incision in the belly and gut the fish.",
      "Rinse it under cold water, then pat dry with a paper towel.",
      "Massage the whole fish with Shaoxing wine and vegetable oil, then insert the ginger slices and spring onion stems into the belly.",
      "Lightly salt the fish and allow it to stand for 5 minutes.",
      "Steam the fish for 8 minutes (if the fish is large, cook for 10 minutes).",
      "Meanwhile, prepare the garnish: cut the carrot, leek, and capsicum into thin matchsticks.",
      "Blanch the vegetables in boiling water for 1 minute.",
      "Heat the vegetable oil in a small saucepan over medium to high heat until it is slightly smoking.",
      "Once the fish is cooked, transfer it to a large serving dish and pour the sauce on the sides.",
      "Place the vegetables on the fish to garnish, then gently pour the warm oil onto the fish skin to add flavor to the dish."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]