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": "43c38aef018c405db06eaec9c1dedd32",
    "updated": "2025-05-17T09:41:30.348Z",
    "title": "Samaki wa Kupaka",
    "subtitle": "(Whole Fish in Coconut Sauce)",
    "description": "This traditional Zanzibari dish features a roasted or grilled whole fish topped with a flavorful sauce made from reduced coconut milk powder, oil, and chiles. It is easy to prepare and pairs wonderfully with flatbreads like Chapati or with ugali, a type of polenta common in Zanzibar, alongside a simple vegetable accompaniment.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "medium-large (about 900 to 1350 g) whole sea fish, such as sea bream, grouper, or red snapper, cleaned",
          "lime or lemon, halved"
        ]
      },
      {
        "section": "Fish Marinade",
        "ingredients": [
          "freshly squeezed lime juice",
          "garlic",
          "bird's eye chiles, stemmed",
          "vegetable oil",
          "kosher salt",
          "ground coriander",
          "ground turmeric",
          "ground cinnamon",
          "ground cumin",
          "cayenne"
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "vegetable oil, divided",
          "red onions, halved and thinly sliced",
          "plum tomatoes, cored and minced",
          "coconut milk powder",
          "warm water",
          "tomato paste",
          "chopped fresh cilantro",
          "bird's eye chile, stemmed",
          "kosher salt",
          "cornstarch",
          "ground turmeric",
          "freshly squeezed lime juice"
        ]
      },
      {
        "section": "For garnish",
        "ingredients": [
          "lime wedges",
          "cilantro sprigs"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 375°F. Line a baking dish or baking sheet with aluminum foil.",
      "Clean the fish thoroughly by rubbing the cavity and body with the lime halves. Rinse and pat dry with paper towels.",
      "To prepare the marinade, blend all the marinade ingredients in a blender or food processor until smooth.",
      "Make three ½-inch cuts on both sides of the fish. Rub the marinade paste all over the fish, including into the slashes and cavity. Place the fish in the baking dish or on the baking sheet and let it sit for 20 minutes.",
      "Roast the fish until fully cooked, about 30 to 45 minutes, depending on its size.",
      "Meanwhile, prepare the sauce by heating 4 tablespoons of oil in a large skillet over medium-high heat. Sauté the onions until they begin to brown, about 8 to 10 minutes. Add the tomatoes and cook, stirring occasionally, for another 5 minutes. Remove from heat and let cool for 5 minutes.",
      "In a small bowl, dissolve the coconut milk powder in the warm water. Transfer this coconut mixture to a blender or food processor and add the tomato paste, cilantro, chile, salt, cornstarch, turmeric, lime juice, and the cooked onions and tomatoes. Blend until smooth.",
      "Heat the remaining 2 tablespoons of oil in the same skillet or pot over medium heat. Add the sauce and cook, stirring frequently, until it thickens, about 10 to 15 minutes.",
      "To serve, spread a little sauce on a serving dish, place the roasted fish on top, and cover it thoroughly with sauce, inside and out. Garnish with lime wedges and cilantro sprigs. Serve with the remaining sauce on the side. This dish pairs excellently with Chapati or ugali."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]