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": "0b544bba7f2d4fe49fc079a44d853aed",
    "updated": "2025-05-19T06:58:52.785Z",
    "title": "Fish in Wine Sauce",
    "subtitle": "An elegant Shanghai fish dish.",
    "description": "This is an elegant Shanghai fish dish served in many homes as well as in the best restaurants. Even though it calls for a rich wine sauce, it is surprisingly easy to make. Because it is so delicious and easy to prepare, this is an excellent recipe for a special dinner party.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese dried mushrooms",
          "fresh firm white fish, such as sea bass, halibut or cod",
          "egg white",
          "cornflour",
          "salt and white pepper",
          "groundnut or peanut oil or water"
        ]
      },
      {
        "section": "For the Wine Sauce",
        "ingredients": [
          "shaoxing rice wine or dry sherry",
          "dark soy sauce",
          "light soy sauce",
          "chinese rock sugar or granulated sugar",
          "chicken stock",
          "cornflour, mixed with 1 tbsp water",
          "salt and white pepper"
        ]
      }
    ],
    "instructions": [
      "Soak the mushrooms in warm water for 20 minutes.",
      "Drain them and squeeze out the excess liquid.",
      "Remove and discard the stems, then finely shred the caps.",
      "Cut the fish into 5cm (2in) pieces and combine them with the egg white, cornflour, 1 teaspoon of salt, and ½ teaspoon of white pepper in a medium-sized bowl.",
      "Mix well and refrigerate for 20 minutes.",
      "Heat a wok until very hot and add the oil (or water if preferred).",
      "When it is very hot, remove the wok from the heat and immediately add the fish, stirring vigorously to keep the pieces from sticking together.",
      "After about 2 minutes, when the fish has turned white, quickly drain it in a stainless steel colander set over a bowl.",
      "Discard the oil.",
      "If using water instead of oil, bring it to a boil in a pan.",
      "Remove the pan from the heat and immediately add the fish pieces, stirring vigorously to keep them from sticking together.",
      "After about 2 minutes, when the fish has turned white, quickly drain it in a stainless steel colander set over a bowl.",
      "Discard the water.",
      "Put the sauce ingredients with 1 teaspoon each of salt and white pepper in a pan and bring to a simmer.",
      "Add the mushrooms and cook for about 2 minutes, then add the fish pieces and heat through.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]