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": "3a46c88f8c504e8290f37e96b4136566",
    "updated": "2025-05-19T21:05:34.973Z",
    "title": "Steamed Fish Cantonese Style",
    "subtitle": "",
    "description": "Steaming fish is a cherished southern Chinese tradition and remains my preferred way to prepare fish. This gentle cooking method preserves the fish's fresh flavor while keeping the flesh moist and tender, allowing the other ingredients to shine. Always choose the freshest fish available from your fishmonger.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm white fish fillets, such as seabass or cod, or whole fish such as turbot",
          "coarse sea salt or plain salt",
          "finely shredded fresh ginger",
          "finely shredded spring onions",
          "light soy sauce",
          "dark soy sauce",
          "groundnut or vegetable oil",
          "sesame oil"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "fresh coriander sprigs"
        ]
      }
    ],
    "instructions": [
      "If using a whole fish, remove the gills.",
      "Pat the fish or fillets dry with kitchen paper.",
      "Rub the salt on both sides and let it rest for 30 minutes.",
      "This process firms up the flesh and removes excess moisture.",
      "Prepare a steamer or place a rack inside a wok or deep pan filled with 5cm (2in) of water.",
      "Bring the water to a boil over high heat.",
      "Place the fish on a heatproof plate and evenly distribute the ginger over it.",
      "Lower the plate carefully into the steamer or onto the rack.",
      "Cover tightly and steam the fish gently until just cooked.",
      "Flat fish usually take about 5 minutes to cook.",
      "Thicker fish or fillets like sea bass require 12 to 14 minutes.",
      "Remove the cooked fish from the steamer and sprinkle with spring onions as well as light and dark soy sauces.",
      "Warm the two oils together in a small pan.",
      "Once the oils are hot and beginning to smoke, pour them over the fish and garnish with coriander sprigs.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]