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": "c079dc06e33341dd80b1d9dfea05b077",
    "updated": "2025-05-20T01:00:04.230Z",
    "title": "Crispy Fish Roll",
    "subtitle": "A flavorful fish paste wrapped in caul fat, dusted with cornflour, and fried to perfection.",
    "description": "This delicious dish was a staple at banquets in my uncle's restaurant. A flavorful fish paste is wrapped in sheets of caul fat, then dusted with cornflour and fried to a crisp. The roll is sliced and served with lemon wedges and a seasoned salt and pepper dip. This unique appetizer is simple to prepare and always well-loved.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "caul fat, about 30 cm square",
          "cornflour or potato flour, for dusting",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "white fish fillets, such as cod, sea bass or halibut",
          "finely chopped fresh ginger",
          "finely chopped spring onions",
          "egg white",
          "cornflour",
          "sesame oil"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "lemon wedges",
          "salt and pepper dip"
        ]
      }
    ],
    "instructions": [
      "Combine all the filling ingredients with 2 teaspoons of salt and 1 teaspoon of white pepper in a food processor and blend until the mixture becomes a smooth paste.",
      "Lay the caul fat sheets flat on a clean work surface and divide the fish filling into four equal portions.",
      "Place one portion of the fish filling at the edge of each caul fat sheet, fold the sides over, and roll it up tightly to encase the filling.",
      "Once all four rolls are formed, lightly dust them with cornflour or potato flour, tapping off any excess.",
      "Heat a wok or a large frying pan until very hot.",
      "Pour in the oil, and when it reaches the proper temperature, deep-fry the rolls for about 5 minutes until they become crisp and golden brown.",
      "Remove the rolls and drain them on paper towels.",
      "Allow them to cool enough to handle, then slice the rolls and serve immediately with lemon wedges and the salt and pepper dip."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]