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": "4010ee1e5c9440439ac2d564a625aab9",
    "updated": "2025-05-19T04:35:44.049Z",
    "title": "Sweet-and-Sour Fish",
    "subtitle": "糖醋魚",
    "description": null,
    "ingredients": [
      {
        "section": "SAUCE",
        "ingredients": [
          "ketchup",
          "white granulated sugar",
          "rice vinegar",
          "dried chilli flakes",
          "fresh pineapple",
          "corn kernels",
          "green peas",
          "salt"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "whole fish (bass or sea bream).",
          "beaten eggs",
          "cornflour",
          "oil for frying"
        ]
      }
    ],
    "instructions": [
      "Prepare the sauce: heat the ketchup, sugar, rice vinegar, and chilli flakes in a saucepan over low heat, stirring occasionally to dissolve the sugar.",
      "Allow the sauce to reduce.",
      "Meanwhile, cut the pineapple into small pieces.",
      "Once the sauce has reduced slightly, add the pineapple, corn kernels, and peas.",
      "Season with salt and set aside.",
      "Prepare the fish by cutting off the fins and removing the scales.",
      "Make an incision in the belly and gut the fish.",
      "Rinse it under cold water, then pat dry with paper towels.",
      "Cut off the head of the fish and set aside.",
      "Gently remove the backbone of the fish, making sure that the fillets remain attached to the tail.",
      "Using a pair of tweezers, remove the remaining bones and score (without piercing the skin) each fillet to create a crisscross pattern.",
      "Immerse the head and body of the fish in iced water to shrink the skin.",
      "Heat the oil to 180°C (350°F) in a wok or a frying pan big enough to hold the whole fish.",
      "While the oil is heating, dip the fish and head into the beaten egg, then the cornflour, making sure everything is well coated.",
      "Gently place the fish and head into the oil using a stainless steel skimmer to maintain the shape of the fish.",
      "Fry until nicely golden, then transfer to the serving platter of your choice.",
      "Warm the sauce over low heat and pour it over the fish."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]