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": "842c8aad2c29403689aa2df19dbcb475",
    "updated": "2025-04-23T23:13:36.082Z",
    "title": "Thai No-Fishcakes",
    "subtitle": null,
    "description": "These vegan fishcakes are a true delight. Inspired by the classic Thai dish, they capture the same subtle spiciness and satisfying texture using jackfruit instead of fish. Paired with a refreshing dipping sauce, this recipe is sure to become a new favorite.",
    "ingredients": [
      {
        "section": "For the jackfruit fishcakes",
        "ingredients": [
          "potatoes (about 500g)",
          "spring onions",
          "piece fresh ginger (about 15g)",
          "nori sheet, optional",
          "x 400g tin young green jackfruit in water",
          "fresh coriander",
          "olive oil",
          "vegan thai red curry paste",
          "soy sauce, plus extra to taste",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the Thai-tare sauce",
        "ingredients": [
          "lime",
          "fresh ginger",
          "fresh coriander leaves (reserved from the fishcakes)",
          "vegan thai red curry paste",
          "soy sauce"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "lime",
          "fresh red chilli",
          "mixed salad"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the potatoes. Peel and cut them into 2.5cm chunks. Place the potatoes in a large pot of cold, salted water. Bring the water to a boil over high heat and cook until tender, approximately 8-12 minutes. Drain the potatoes, transfer to a large bowl, and mash thoroughly.",
      "Thinly slice the spring onions. Peel the ginger using a spoon and then grate it. If using, snip the nori sheet into small pieces with scissors. Drain the jackfruit, rinse it under cold water, and pat dry with a clean towel or paper towels. Shred the jackfruit using two forks to create a texture similar to flaked tuna. Separate the coriander leaves from the stems and chop the stems.",
      "To prepare the fishcakes, heat the olive oil in a frying pan over medium heat. Add the sliced spring onions and grated ginger, sautéing for a couple of minutes.  Incorporate the shredded jackfruit, chopped coriander stems, and nori (if using). Continue to sauté for 5 minutes, stirring frequently.  Add the red curry paste and soy sauce. Reduce the heat to low and cook for 10 minutes, stirring often.",
      "Once the jackfruit is lightly browned and fragrant, add the mashed potatoes. Mix thoroughly and fry for another 5 minutes, or until the potatoes are lightly browned. Remove from the heat and season with salt, pepper, and additional soy sauce to taste.",
      "Allow the mixture to cool sufficiently before shaping it into 6 equal-sized patties. Arrange the patties on a lined baking tray and bake in a preheated oven for 17-20 minutes, until lightly browned.",
      "While the fishcakes are baking, prepare the Thai-tare sauce. Halve the lime and squeeze out the juice. Finely chop the reserved coriander leaves. Peel and grate the ginger. Combine all the sauce ingredients in a bowl and mix well to form a paste. Add water as needed to achieve a dippable consistency.",
      "Cut the remaining lime into wedges and chop the chili. Serve the fishcakes with the Thai-tare sauce, a small mixed salad, and lime wedges."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]