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": "01545b14298749559955e7e4f329538b",
    "updated": "2025-05-19T06:45:48.279Z",
    "title": "Smoked Fish",
    "subtitle": "Shanghai-inspired smoked fish",
    "description": "The smoking process gives delicate fish a subtle new dimension. This Shanghai-inspired recipe requires no great expertise. It makes a wonderful cold dish but is equally tasty when served warm.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm white fish fillets, such as cod or sole, or whole fish such as sole or turbot",
          "finely chopped fresh ginger",
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "finely chopped spring onions",
          "groundnut or vegetable oil, for greasing"
        ]
      },
      {
        "section": "For the smoking mixture",
        "ingredients": [
          "brown sugar",
          "uncooked long grain white rice",
          "black tea",
          "whole star anise, broken into sections",
          "five-spice powder",
          "sichuan peppercorns",
          "chinese cinnamon bark, broken into sections"
        ]
      }
    ],
    "instructions": [
      "If you are using a whole fish, remove the gills.",
      "Pat the fish or fish fillets dry with kitchen paper.",
      "In a small bowl, mix the ginger, rice wine, soy sauce, and spring onions well until they form an almost paste-like mixture.",
      "You can use a food processor or blender for this.",
      "Rub this mixture evenly on both sides of the fish and set aside for 30 minutes.",
      "Next, set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water.",
      "Bring the water to a boil over high heat.",
      "Put the fish on a heatproof plate and carefully lower it into the steamer or onto the rack.",
      "Cover the pan tightly and gently steam the fish for 5 minutes, then remove the plate of semi-cooked fish and allow it to cool slightly.",
      "Line the inside of a wok with foil.",
      "Place the sugar, rice, tea, star anise, five-spice powder, Sichuan peppercorns, and cinnamon on the bottom.",
      "Rub a rack with oil and place it over the smoking ingredients.",
      "Place the fish on the rack.",
      "Heat the wok over high heat until the mixture begins to burn.",
      "Turn the heat down to moderate, cover, and let it smoke for 5 minutes.",
      "Turn off the heat and allow it to sit, covered, for another 5 minutes.",
      "Remove the fish and discard the smoking ingredients and the foil.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]