Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ed6f5f435ac64f1b8b09e4187114c71d",
    "updated": "2025-05-20T02:26:44.300Z",
    "title": "Sweet and Sour Fish",
    "subtitle": "A sweet and sour sauce complements fish beautifully.",
    "description": "The combination of sugar and vinegar in the sauce perfectly balances the distinct flavor of the fish. This dish is most impressive when prepared with a whole fish, but it can also be successfully made using fish fillets.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fish fillets, such as cod, haddock or sea bass, at least 2.5 cm thick",
          "salt and white pepper",
          "carrots",
          "peas",
          "mangetout, trimmed",
          "cornflour, for dusting",
          "egg",
          "sesame oil",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "finely chopped spring onions",
          "finely chopped fresh ginger",
          "chicken stock",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "tomato purée",
          "chinese white rice vinegar or cider vinegar",
          "sugar",
          "cornflour, blended with 10 ml water",
          "salt and white pepper"
        ]
      }
    ],
    "instructions": [
      "Remove the skin from the fish fillets, then use a sharp knife or cleaver to make criss-cross cuts across the top of each fillet. Ensure the fillets remain intact and are not cut through completely.",
      "Evenly rub the fillets with 2 teaspoons of salt and 1 teaspoon of white pepper, then set them aside.",
      "Peel and dice the carrots.",
      "Blanch the carrots, peas, and mangetout in boiling water for about 4 minutes.",
      "Transfer the vegetables to cold water immediately after blanching, then drain them well.",
      "Place all the blanched vegetables in a pan with the sauce ingredients, seasoning with 1 teaspoon of salt and ½ teaspoon of white pepper.",
      "Heat the mixture until it simmers, then remove the pan from the heat.",
      "Coat the fish fillets evenly with cornflour, shaking off any excess.",
      "In a small bowl, mix the egg and sesame oil together.",
      "Brush this mixture over the fillets, then dust them again with cornflour, shaking off any excess.",
      "Heat the oil in a deep-fat fryer or large wok until it is nearly smoking, then deep-fry the fillets in two batches until they are crisp and golden brown.",
      "Drain the cooked fillets on kitchen paper.",
      "Return the sauce to a simmer.",
      "Arrange the fish fillets on a warm serving platter and pour the sauce over them.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "The sauce can be prepared ahead of time and reheated when ready to serve."
  }
]