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": "b013c40c66f9491c92c40a3fd97c2d4f",
    "updated": "2025-05-20T00:22:38.779Z",
    "title": "Fish Balls with Broccoli",
    "subtitle": null,
    "description": "This dish was often prepared in our family restaurant, initially catered mostly to Chinese customers. My uncle believed that non-Chinese diners might not appreciate it. I recall how time-consuming it was to finely mince the fish until it reached a smooth, paste-like consistency. Nowadays, with modern kitchen appliances, the preparation is much quicker and easier at home. I was delighted to discover that my European friends also really enjoy this dish!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "white fish fillets, such as cod, sea bass or halibut",
          "egg white",
          "cornflour",
          "sesame oil",
          "salt and white pepper",
          "broccoli",
          "groundnut oil",
          "finely shredded fresh ginger",
          "parma ham, or lean english smoked bacon, finely shredded",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "chicken stock",
          "cornflour, blended with 2 teaspoons water",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Remove the skin from the fish fillets and cut them into small pieces about 2.5cm (1in) square.",
      "In a food processor, blend the fish pieces with the egg white, cornflour, sesame oil, about 2 teaspoons of salt, and 1 teaspoon of white pepper until you achieve a smooth paste.",
      "If using a blender, pulse by turning it on and off to mix well; continuous blending may cause the paste to become rubbery.",
      "Bring a large pan of salted water to a simmer.",
      "Form spoonfuls of the fish paste into balls approximately 2.5cm (1in) in diameter.",
      "Poach the fish balls in the simmering water until they rise to the surface, about 3-4 minutes.",
      "Remove with a slotted spoon and drain on kitchen paper.",
      "Separate the broccoli into small florets.",
      "Peel the fibrous skin from the broccoli stems and slice them thinly at a slight angle to ensure even cooking alongside the florets.",
      "Boil a pan of water, add the broccoli florets and stems, and cook for about 5 minutes.",
      "Drain the broccoli, transfer to cold water to stop cooking, then drain again.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the groundnut oil, and when it starts to shimmer, stir-fry the ginger and ham or bacon for 30 seconds.",
      "Pour in the soy sauce, rice wine, chicken stock, and the cornflour-water mixture.",
      "Bring the sauce to a boil, then add the broccoli and poached fish balls.",
      "Gently stir over high heat for 1 minute, add the sesame oil, and transfer everything to a serving platter.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]