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": "51a069c23c454aedbe2ea8c65fd0bc1f",
    "updated": "2025-05-18T22:49:57.451Z",
    "title": "Vietnamese Crispy Fish",
    "subtitle": null,
    "description": "Snapper is a fish that stands up exceptionally well to this cooking because of its sweet and spicy flavor, but you may use any fish that you choose. You can also use fillets instead of the whole fish, but if you really want to impress, the whole fish is the way to go. Serve with rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole fish",
          "salt",
          "ground black pepper",
          "ground turmeric",
          "chopped lemongrass",
          "garlic cloves (minced).",
          "red pepper flakes (optional).",
          "vegetable oil",
          "corn starch"
        ]
      }
    ],
    "instructions": [
      "After thoroughly cleaning the fish, pat it dry with paper towels.",
      "Make a few diagonal slashes on both sides of the fish.",
      "In a small bowl, combine salt, pepper, turmeric, lemongrass, garlic, and red pepper flakes (if using).",
      "Generously apply the mixture all over the fish, making sure to get it into the slits and inside the cavity.",
      "Lightly coat the fish with corn starch.",
      "Heat the vegetable oil over medium-low heat in a non-stick skillet with a lid.",
      "Place the fish in the skillet and cover with the lid to retain heat.",
      "Cook for about 5 minutes on low heat while covered.",
      "The lid will help keep the heat in, ensuring the fish cooks through.",
      "Watch for oil splatters.",
      "The garlic and lemongrass will not burn if the heat is kept low.",
      "Although the fish won't become crispy with the lid on, it will still brown nicely.",
      "Flip the fish and continue cooking on the lowest heat setting with the lid on for another 5 minutes.",
      "Remove the lid and raise the heat to medium-high.",
      "The higher heat will crisp the skin.",
      "Cook for 1 to 2 minutes.",
      "Flip the fish and fry until crispy on the other side for 1 to 2 minutes.",
      "Transfer the fish to a dish lined with paper towels to absorb excess oil.",
      "Serve with steamed rice, sliced cucumbers, tomatoes, fresh greens, and a fish sauce dipping sauce on the side, if desired."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]