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

    [
  {
    "recipeCode": "ca87cbce7c2c4331af7f3983b7169a58",
    "updated": "2025-05-20T01:30:52.784Z",
    "title": "Red-Cooked Fish",
    "subtitle": null,
    "description": "'Red-cooked' generally refers to dishes that are braised for extended periods, allowing the food to absorb the rich reddish hues of the soy sauce mixture. Fish is usually cooked quickly, which makes it harder to absorb color. In this recipe, the fish fillets are pan-fried first and then briefly braised in the sauce. This dish pairs well with fried rice and steamed vegetables.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 225 g fillets of haddock or halibut",
          "salt",
          "cornflour for dusting",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "groundnut or vegetable oil",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "shaoxing rice wine or dry sherry",
          "hoisin sauce",
          "dark soy sauce",
          "ground bean sauce",
          "chinese rock sugar or granulated sugar",
          "chicken stock",
          "cornflour, mixed with 15 ml water",
          "sesame oil"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "spring onions, sliced lengthways"
        ]
      }
    ],
    "instructions": [
      "Place the fish fillets on a baking tray.",
      "Evenly sprinkle 2 teaspoons of salt and cornflour over the fish, then shake off any excess.",
      "Heat a wok or large frying pan over high heat until very hot, then add the oil.",
      "When the oil begins to smoke slightly, gently slide in the fish and pan-fry for 2 minutes, or until golden brown.",
      "Carefully turn the fish over and cook the other side until golden.",
      "Remove the fish from the pan and drain on kitchen paper.",
      "Wipe the wok clean.",
      "Prepare the sauce next.",
      "Reheat the wok over high heat until hot and add the oil.",
      "Once the oil is hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds.",
      "Add the remaining sauce ingredients except the cornflour mixture and sesame oil.",
      "Stir-fry for 1 minute, then add the cornflour mixture. When the sauce reaches a boil, reduce the heat to low.",
      "Carefully place the fish fillets into the sauce and simmer for 3-5 minutes, basting frequently.",
      "Remove the fish from the pan and arrange on a serving platter.",
      "Stir the sesame oil into the sauce, pour it over the fish, and garnish with the sliced spring onions.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]