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": "1dffbc7cf6214d99a28535484615080e",
    "updated": "2025-05-19T20:16:15.592Z",
    "title": "West Lake Fish",
    "subtitle": "",
    "description": "I fondly recall dining at a restaurant overlooking the fish-rich West Lake in the beautiful city of Hangzhou, where I enjoyed this celebrated dish. The carp was expertly poached and topped with a delicately balanced sweet and sour sauce. The natural, earthy flavor of the carp pairs wonderfully with the sauce. If carp is not available, a plump sea trout or sea bass makes an excellent substitute.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried chinese wood ear mushrooms",
          "salt and black pepper",
          "fresh ginger",
          "spring onions",
          "whole carp or trout or sea bass, about 1000 g, cleaned",
          "groundnut or vegetable oil",
          "garlic cloves, peeled and crushed",
          "baby spinach"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "chicken stock",
          "chinese rock sugar or granulated sugar",
          "chinese black vinegar or cider vinegar",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "finely chopped fresh ginger",
          "finely chopped parma ham or english ham"
        ]
      }
    ],
    "instructions": [
      "Soak the wood ear mushrooms in warm water for about 20 minutes, until softened.",
      "Rinse them thoroughly in cold water and squeeze out the excess moisture.",
      "Remove any tough stems and finely shred the mushrooms.",
      "Fill a large wok or pan with water.",
      "Add 2 teaspoons of salt, ginger slices, and spring onions, then bring to a boil.",
      "Carefully lower the fish into the water, ensuring it is fully submerged; add more water if needed.",
      "Bring the water to a gentle simmer.",
      "Cover the pan tightly, then switch off the heat and let the fish sit undisturbed for about 15 minutes.",
      "Meanwhile, combine all the sauce ingredients in a medium pan and simmer for 5 minutes, then set aside.",
      "Heat a wok or large frying pan until very hot.",
      "Add the oil, then the garlic; stir-fry for about 15 seconds until lightly browned.",
      "Add the shredded wood ear mushrooms and stir-fry for 3 minutes, then add the spinach and continue stir-frying for another 3 minutes until wilted.",
      "Season the vegetables with salt and black pepper.",
      "Transfer the vegetable mixture to a serving platter.",
      "Gently lift the poached fish from the water and place it over the spinach and mushrooms.",
      "Pour the prepared sauce over the fish and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]