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": "ee251fa891e04710943ff481c1f19b4e",
    "updated": "2025-05-20T02:31:00.561Z",
    "title": "Fish in Hot Sauce",
    "subtitle": null,
    "description": "This quick and flavorful Sichuan-inspired dish is perfect when you're craving fish. Firm white fish such as cod, sea bass, halibut, or haddock works well for shallow-frying because it remains firm and holds its shape during cooking. Traditionally in China, carp is often used for this recipe. Serve it alongside plain rice and any stir-fried vegetables.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh firm white fish fillets, such as cod, sea bass or halibut",
          "salt",
          "cornflour, for dusting",
          "spring onions",
          "groundnut or vegetable oil"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "chicken stock",
          "whole yellow bean sauce",
          "chilli bean sauce",
          "shaoxing rice wine or dry sherry",
          "dark soy sauce",
          "sesame oil",
          "salt and white pepper"
        ]
      }
    ],
    "instructions": [
      "Sprinkle both sides of the fish fillets evenly with 1 teaspoon of salt.",
      "Cut the fish into strips about 5cm (2in) wide and let them rest for 20 minutes.",
      "Lightly dust the fish strips with cornflour.",
      "Slice the spring onions diagonally into 5cm (2in) pieces.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it begins to smoke lightly, reduce the heat slightly.",
      "Fry the fish strips on both sides until they are partly cooked.",
      "Remove the fish and drain on kitchen paper.",
      "Pour off most of the oil, leaving about 1 tablespoon in the pan.",
      "Reheat the wok or pan, then add the spring onions, garlic, and ginger.",
      "Stir-fry for about 30 seconds, then add the sauce ingredients and season with approximately ½ teaspoon salt and ¼ teaspoon white pepper.",
      "Bring the sauce to a boil.",
      "Lower the heat to a simmer and return the fish to the pan.",
      "Simmer for about 2 minutes, then transfer the fish and sauce to a serving platter and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]