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

    [
  {
    "recipeCode": "f2dbcd2e130b440b88a9fd3f8f31e21d",
    "updated": "2025-05-06T01:47:20.109Z",
    "title": "Grilled Mirin and Cognac Marinated Redfish",
    "subtitle": "",
    "description": "Fishing has been a lifelong passion of mine, dating back to my childhood days with Tonka trucks. I continue to enjoy it today and cherish sharing this love with my daughters. My second-oldest especially enjoys cooking with mirin and miso. In this recipe, the sweetness of mirin highlights the natural flavor of the redfish. White miso is gentler than regular miso, so it complements the delicate fish without overwhelming it. The combination of salty and sweet flavors, enhanced by a splash of cognac, adds a subtle warmth and complexity.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mirin",
          "cognac",
          "white miso paste",
          "sugar",
          "redfish fillets (1- to (50.8 mm)-thick, about 170 g each).",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "In a small saucepan, bring mirin and cognac to a boil over medium heat.",
      "Whisk in the miso until fully dissolved, then add the sugar and whisk until combined.",
      "Lower the heat and cook gently until the sugar has completely dissolved.",
      "Remove the saucepan from heat and allow the marinade to cool completely.",
      "Place the redfish fillets in a large baking dish and pour the marinade over them, turning the fish to ensure they are fully coated.",
      "Cover the dish and refrigerate overnight to marinate.",
      "Preheat a smoker to 400°F.",
      "Lightly brush the grill grates with vegetable oil to prevent sticking.",
      "Remove the fish from the marinade, letting any excess drip back into the dish, then discard the marinade.",
      "Arrange the fillets in the smoker, skin side down; cover and cook for 6 minutes.",
      "Flip the fillets and continue grilling until the fish is flaky throughout, about 4 to 6 minutes more.",
      "Take the fish off the grill, cover with foil, and let rest for 5 minutes before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]