Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c4a060eeb5d64167a646f025feda92f9",
    "updated": "2025-05-20T01:16:12.177Z",
    "title": "Braised Fish",
    "subtitle": "Onions in all varieties are widely used in Chinese cooking, with shallots being particularly valued for their unique flavor. They pair wonderfully with fish.",
    "description": "Braised Fish\nOnions in all varieties are widely used in Chinese cooking, with shallots being particularly valued for their unique flavor. They pair wonderfully with fish. If shallots are unavailable, spring onions can be used as a substitute. A firm white fish like cod, haddock, or sea bass is ideal for this dish, as more delicate fish such as plaice might not hold up as well. This dish pairs nicely with plain steamed rice and fresh green vegetables.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm white fish fillets, such as cod or halibut",
          "salt",
          "groundnut or vegetable oil",
          "small shallots, peeled and left whole, or spring onions",
          "finely chopped fresh ginger",
          "light soy sauce",
          "dark soy sauce",
          "sugar",
          "shaoxing rice wine or dry sherry",
          "chicken stock",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Pat the fish fillets dry with kitchen paper.",
      "Rub each side with 1 teaspoon of salt and cut them into 3.5cm (1½in) wide, diagonal strips.",
      "Set the fish aside for 20 minutes, then pat them dry again. The salt will have drawn out some of the excess moisture.",
      "If you are using spring onions, cut them into 7.5cm (3in) segments.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it is hot and just beginning to smoke, reduce the heat to medium and brown the fish in two batches, draining each on kitchen paper.",
      "Drain all but 1 tablespoon of oil from the pan and discard the rest.",
      "Reheat the wok or pan, then add the shallots and ginger.",
      "Stir-fry for 1 minute before adding the remaining ingredients.",
      "Bring to a boil, then reduce heat to simmer and cook for 5 minutes, or until the shallots are tender.",
      "Return the fish to the pan, cover, and simmer for 2 minutes until the fish is heated through.",
      "Using a slotted spoon, gently transfer the fish and shallots onto a warm platter.",
      "Pour the sauce over and serve immediately."
    ],
    "notes_ingredients": "If shallots are unavailable, spring onions can be used instead. Firm white fish such as cod, haddock, or sea bass hold up better in this recipe than delicate varieties like plaice.",
    "notes_instructions": ""
  }
]