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": "862b3a414b8b4186b52b1b1f11f4ef63",
    "updated": "2025-05-19T23:13:52.415Z",
    "title": "Squirrel Fish",
    "subtitle": null,
    "description": "Chinese chefs excel at transforming dishes to appear unlike what they really are, and this playful technique is showcased beautifully in this delightful recipe. The fish is prepared in a way that when fried, it curls up resembling a squirrel's tail, which is how the dish gets its name. This classic presentation makes it a standout choice for a banquet sweet and sour fish dish. It's worth the effort and certainly impressive.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole sea bass, about 1000 g, cleaned",
          "cornflour or potato flour, for dusting",
          "groundnut or vegetable oil",
          "salt and black pepper"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "chicken stock",
          "shaoxing rice wine or dry sherry",
          "light soy sauce",
          "dark soy sauce",
          "tomato purée",
          "chinese white rice vinegar or cider vinegar",
          "sugar",
          "cornflour, blended with 4 tablespoons water"
        ]
      }
    ],
    "instructions": [
      "Cut off the fish head behind the gills and set it aside.",
      "Using a sharp knife, fillet one side of the fish, cutting until you reach the tailbone.",
      "Repeat the same process on the other side.",
      "Carefully pull away both fillets intact, still attached to the tailbone.",
      "Cut the bone connected to the tailbone.",
      "You should now have two fillets connected by the tailbone.",
      "Alternatively, you may ask your fishmonger to prepare the fish this way for you.",
      "Score each fillet on the flesh side in a criss-cross pattern.",
      "Season the fish with salt and black pepper.",
      "Thoroughly dust the fish and the reserved fish head with cornflour or potato flour, shaking off any excess.",
      "To make the sauce, combine all the ingredients except the cornflour mixture in a pan and bring to a simmer.",
      "Gradually thicken the sauce by stirring in the cornflour mixture, then set aside.",
      "Heat a large wok or frying pan until very hot.",
      "Add the oil and when it begins to smoke lightly, quickly deep-fry the fish until crisp and cooked through.",
      "Drain the fish on kitchen paper.",
      "Deep-fry the fish head in the same way and drain on kitchen paper.",
      "Place the fish and the fried head on a platter, pour the sauce over, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]