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": "179fc9cbf29c437a97a272c46b5ed672",
    "updated": "2025-05-18T21:48:50.541Z",
    "title": "Steamed Whole Fish with Ginger, Scallions, and Soy",
    "subtitle": null,
    "description": "Although it is a straightforward method, preparing whole fish in this manner is a skill rarely seen in Western kitchens. In Vietnamese culture, a perfectly steamed fish is considered a mark of a skilled chef; those who cannot prepare the dish correctly are viewed as less experienced. The flesh of a perfectly steamed fish is cooked just until it meets the bone and is never dry.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact",
          "kosher salt and freshly ground black pepper, to taste",
          "pieces fresh ginger, peeled and finely julienned",
          "light soy sauce",
          "rice wine",
          "scallion, white and light green parts only, julienned",
          "cilantro sprigs",
          "canola oil"
        ]
      }
    ],
    "instructions": [
      "After washing the fish in cold water, pat it dry with paper towels.",
      "Season the interior and exterior of the fish with salt and pepper.",
      "Place the fish on a heat-resistant plate that is large enough to hold it (a glass pie plate works well) and small enough to fit inside the steamer.",
      "If necessary, gently bend the fish to fit the plate.",
      "Place half of the ginger inside the fish's cavity, and scatter the remaining ginger on top of the fish.",
      "Add water to a wok or stockpot, then position a steamer basket so it sits above the water without the water touching the base.",
      "Bring the water to a boil over high heat.",
      "Place the plate with the fish into the steamer, cover, and steam for about 8 minutes, or until the fish flakes easily when tested with the tip of a knife.",
      "While the fish steams, combine the soy sauce, rice wine, and 1 tablespoon of water in a small bowl and mix well. Set aside.",
      "After cooking, carefully remove the plate from the steamer and discard any liquid on the plate.",
      "Arrange the scallion and cilantro in a row on top of the fish.",
      "Heat the canola oil in a small sauté pan over high heat until hot but not smoking.",
      "Remove the oil from heat and immediately pour it over the scallion and cilantro to lightly cook them, similar to sautéing.",
      "Drizzle the prepared soy sauce mixture over the fish and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]